Method

Blanch lardons in boiling water 2 minutes; drain and pat dry. Fry in a little oil in a large Dutch oven until browned and rendered. Remove. Pat beef cubes bone-dry and season well with salt and pepper.
About 5 min
In batches, brown beef on all sides over high heat in the same pot — a deep mahogany crust is essential. Do not crowd the pan. Remove each batch as done.
About 11 min
Reduce heat to medium. Sauté carrots 5 minutes. Add garlic and tomato paste; stir 1 minute. Sprinkle flour over, stir well. Return beef and lardons to the pot.
About 11 min
Pour in all the wine, then enough stock to barely cover the beef. Add thyme and bay leaves. Bring to a simmer, then cover and cook in a 160°C/325°F oven (or very low stovetop) for 2.5–3 hours until beef is fork-tender.
About 11 min
In a separate pan, sauté pearl onions in butter until golden. In another pan, sauté mushrooms until golden and liquid has evaporated. Add both to the stew in the last 30 minutes.
About 11 min
When beef is tender, taste the sauce. If too thin, remove beef and boil sauce uncovered until coating consistency. Adjust salt. Serve with crusty French bread or mashed potatoes.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy