This is a famous comfort food dish from the Burgundy region of France. It is slow cooked beef with onions and mushrooms, delicious.
3 lbs chuck roast cut in large cubes
1 lb button mushroom
2 cups pearl onion peeled
2 bunches fresh thyme
4 cups Pinot Noir wine
3 clove garlic
3 cups low sodium beef broth
1 tbs bacon fat
1/4 cup Italian Parsley chopped
1. Cut beef into large chunks, place into a large bowl and set aside.
2. Put 1 tablespoon bacon fat into a saucepan over low heat, add the garlic and thyme, cook one minute moving constantly to create an infusion of the flavors. Turn off the heat. Pour 1 Cup of the Pinot Noir into the pan to cool the ingredients down.
3. Pour the wine infusion mixture over the top of the beef in its bowl. If needed, add more wine until the beef is 75% submerged, stir well to combine, cover and refrigerate overnight.
4. Place a heavy pot or dutch oven on the stove. Add the beef and marinade. Turn on the heat to medium low. Add the onions and mushrooms. Add enough beef stock to make the mixture 75% submerged. Season liberally with salt and pepper. Cover with a tight lid and cook on low heat for 3 hours.
5. Use a slurry (equal parts corn starch and cold water) to thicken up the stew. Add a few tablespoons at a time and stir through until it reaches the desired thickness.
6. Serve the beef on a plate with mashed potatoes, garnish with fresh parsley.