750mlbottle red wine, such as Pinot Noir, Cabernet, or Merlot
2cupsbeef broth
8ozcremini mushrooms, sliced
14ozfrozen pearl onions
1bouquet garni, bay leaf, thyme, rosemary, tied together with kitchen twine
Instructions
Add the beef to a bowl. Cover with red wine. Save any red wine that doesn't fit into the bowl. Cover the bowl and allow to marinate for at least two hours up to overnight.
Preheat oven to 350 degrees.
Heat a Dutch oven over medium heat.
Add the bacon. Cook until the fat has rendered but the bacon isn't overcooked. Remove from the pan, leaving the drippings.
Remove the beef from the bowl and pat dry.
Add the beef to the Dutch oven, allowing all sides to brown.
Add the onion. Continue to stir, allowing the onion to cook until lightly translucent.
Add the flour, salt, and pepper. Stir to combine.
Add the carrots and leeks and continue stirring.
Pour the marinade into the pan, along with any wine remaining in the bottle. Stir in the beef broth.
Add the bouquet garni and cover the Dutch oven with a lid.
Place in the oven and allow to cook for 3 hours or until the meat easily pierces with a fork. The longer you can let it cook, the better.
Add the pearl onions and mushrooms in the last 30 minutes of cooking.
Remove the bouquet garni before serving. Serve with boiled potatoes, mashed potatoes, creamy polenta, or crusty bread