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Ingredients

• 3 Tbs. canola oil
• 4 1/2 lb. boneless chuck roast, cut into 1-inch cubes
• Kosher salt and freshly ground pepper, to taste
• 1 lb. button mushrooms, quartered
• 1/2 lb. slab bacon, cut into 1/4-inch dice
• 1 large yellow onion, diced
• 2 tsp. minced garlic
• 1 1/2 Tbs. veal demi-glace
• 1/2 cup all-purpose flour
• 1 bottle (750ml) Pinot Noir
• 3 cups beef broth
• 1 lb. pearl onions, peeled
• 1 bouquet garni (2 bay leaves, 4 thyme sprigs and 6 parsley sprigs, tied with kitchen twine)
• 3 Tbs. chopped fresh flat-leaf parsley
• Boiled potatoes with parsley for serving (see related recipe at left)

Description

Traditionally, The Mushrooms In This Classic French Dish Are Gently Sautéed In Butter And Added Toward The End Of Cooking. Here, We Caramelize The Mushrooms And Include Them In The Braising Base For More Depth Of Flavor. Be Sure To Use A Good-qualit

Williams-Sonoma