Directions

1. 1

   Preheat your oven to 325°F. Place a large 6-to-8-quart Dutch oven over medium-high heat. Add the chopped bacon and cook until lightly browned, about 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a large plate, leaving the bacon fat in the pot.

2. 2

   Pat the beef cubes completely dry with paper towels. Season all sides generously with kosher salt and freshly ground pepper. Working in batches to avoid crowding the pot, add the beef to the hot bacon fat in a single layer. Sear each batch for 3 to 5 minutes, turning occasionally, until browned on all sides. Transfer each browned batch to the plate with the bacon.

3. 3

   Add the diced carrots and onions to the remaining fat in the pot. Cook, stirring occasionally, for 7 to 8 minutes until softened and lightly browned. Season with salt and pepper. While the vegetables cook, prepare a bouquet garni: Tie the thyme sprig, bay leaf, garlic cloves, parsley sprig, and celery piece together with kitchen twine, nesting the garlic cloves inside the celery.

4. 4

   Return the cooked bacon and beef to the pot with the vegetables. Sprinkle the flour over the meat and vegetables, then stir continuously for 2 to 3 minutes until the meat is evenly coated. Stir in the tomato paste until well combined. Pour in the brandy and let it simmer for about 5 minutes, stirring occasionally, until the liquid is reduced by half.

5. 5

   Add the red wine to the pot and bring to a simmer. Cook for approximately 10 minutes until the wine is reduced by half. Pour in the beef stock and add the bouquet garni, submerging it in the liquid. Bring the mixture to a gentle boil, then cover the Dutch oven and transfer it to the preheated 325°F oven. Braise for 1 hour 30 minutes, stirring gently every 20 to 30 minutes, until the beef is very tender and cooked through (internal temperature of 160°F for ground beef or 145°F for whole cuts).

6. 6

   While the beef braises, melt the butter in a medium skillet over medium heat. Add the peeled pearl onions and cook for about 2 minutes until slightly softened. Add the sugar and 1/4 cup water, then continue cooking for approximately 5 minutes, stirring occasionally, until the water evaporates and the onions are caramelized and golden brown. Add the quartered mushrooms and cook for 3 to 4 minutes more until they soften and take on a light golden color. Season with salt and pepper, then set the skillet aside.

7. 7

   Remove the Dutch oven from the oven. Using a slotted spoon, carefully transfer all the beef pieces to a serving platter or clean bowl. Let the braising liquid sit undisturbed for a few minutes, then skim off and discard the fat that rises to the surface. Remove and discard the bouquet garni.

8. 8

   Return the beef to the pot with the sauce. Add the caramelized pearl onions and mushrooms from the skillet, then stir gently to combine. Place over medium heat and warm through for about 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving dish and garnish generously with fresh parsley. For best flavor, the dish can be made a day ahead, cooled completely, refrigerated overnight, then gently reheated before serving.