Ingredients
- 3 3/4 pounds beef bottom round roast, boneless
- 3 tablespoons bacon drippings
- 2 tablespoons all-purpose flour
- Salt and black pepper
- 8 ounces carrots (roll cut)
- 2 onions (cut pole to pole)
- 1 tablespoon tomato paste
- 1/2 teaspoon quatre épices spice blend
- 1 teaspoon dried thyme
- 2 to 3 bay leaves
- 2 teaspoons garlic paste
- 1 bottle (750mL) Burgundy wine (or Pinot Noir wine, one bottle)
- 12 ounces beef broth (fluid ounces)
- 6 slices bacon, chopped (thick cut)
- 2 cups fresh pearl onions, trimmed
- 16 ounces crimini mushrooms, quartered
- 1 whole garlic, cloves separated and peeled
- 1 tablespoon cornstarch
- 2 ounces water
- 1/4 cup fresh parsley, chopped
How to Make
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Step 1: Trim fat and gristle from roast and slice, then cut into strips, then chunks. Pat the chunks dry with paper toweling.
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Step 2: Heat bacon drippings in the bottom of an ovenproof dutch oven. Sear beef chunks until browned, then set aside.
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Step 3: In the fat that remains, saute the slivered onions and carrots until browned, then set aside.
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Step 4: Place the beef back into the pot and sprinkle with the flour and salt and pepper, tossing to mix.
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Step 5: Bake uncovered at 450F for 4 minutes, then stir and bake another 4 minutes.
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Step 6: Lower oven temperature to 325F.
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Step 7: Add the browned onion and carrots to the beef, along with the tomato paste, along with the quatre de epices spice, thyme, bay leaves, and garlic paste.
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Step 8: Add wine and broth to the pan until the meat is just covered and stir.
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Step 9: Cover pan and bake at 325F for 2 hours.
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Step 10: While the beef is roasting, saute the bacon in a large nonstick skillet until it becomes translucent.
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Step 11: Add the whole pearl onions to the bacon, and cook, stirring, along with the bacon, until onions begin to brown.
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Step 12: Add the peeled garlic cloves and mushrooms to the pan and continue to cook until the mushrooms have given up their liquid and the vegetables are browned. Set aside.
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Step 13: After the beef has cooked for 2 hours, remove it from the oven, and remove the lid.
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Step 14: Stir in the mushroom mixture and place the pot back in the oven, UNCOVERED, for one hour.
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Step 15: At the end of this time, remove the pan from the oven and take the meat out of the pot, straining the liquid.
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Step 16: Drain off any fat from the pan drippings if necessary.
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Step 17: Stir 1 tablespoon of cornstarch into 1/4 cup of water until dissolved, then stir into the pan drippings in the pot. Cook on top of the stove, stirring constantly, until the sauce thickens.
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Step 18: Stir the stew back into the sauce and add the chopped parsley.
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Step 19: Serve beef with boiled new potatoes, cooked noodles, rice, or mashed potatoes, whichever you prefer.
Tips & Variations
- Serve with boiled potatoes, cooked noodles or rice, or mashed potatoes
We hope you enjoy this recipe!
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