Ingredients

• 1.5 kg beef chuck (paleron or macreuse)
• 750 ml red Burgundy wine (Pinot Noir)
• 200 g smoked lardons
• 2 carrots
• 1 onion
• 3 cloves garlic
• 4 sprigs thyme
• 2 leaves bay leaves
• 4 stalks flat-leaf parsley stalks
• 2 tbsp sunflower oil
• 2 tbsp plain flour
• 250 ml beef stock
• 250 g pearl onions
• 300 g button mushrooms
• 40 g butter
• 1 tsp sugar
• 2 tbsp chopped flat-leaf parsley
• to taste salt
• to taste black pepper

Method

1. 01
   Cut the beef Trim any thick sinew from the beef and cut it into large pieces about five centimetres across.
2. 02
   Marinate overnight Put the beef in a large bowl with the carrots, onion, garlic, thyme, bay leaves and parsley stalks, pour over the whole bottle of wine, cover, and leave it in the fridge for twelve hours.
3. 03
   Drain and dry Lift the beef out of the marinade, strain the wine into a jug and keep it, set the vegetables and herbs aside separately, and pat the beef very dry with kitchen paper.
4. 04
   Brown the lardons Heat one tablespoon of oil in a large heavy casserole over medium heat and fry the lardons until golden, then lift them out and set aside, leaving the fat in the pot.
5. 05
   Brown the beef Raise the heat to high, season the beef with salt and pepper, and brown it in two or three batches until deeply coloured on all sides, adding the rest of the oil as needed.
6. 06
   Soften the vegetables Lower the heat to medium, add the drained carrots, onion and garlic from the marinade, and cook, stirring, until the onion softens and colours slightly.
7. 07
   Add the flour Return the beef to the pot, sprinkle over the flour, and stir to coat everything, cooking until the flour no longer smells raw.
8. 08
   Pour in the liquid Pour in the reserved wine and the beef stock, add the herbs back in, scrape the bottom of the pot, and bring it to a boil.
9. 09
   Braise slowly Turn the heat to very low, cover with the lid, and let it barely simmer for three hours, stirring now and then, until the beef is tender enough to cut with a spoon.
10. 10
    Glaze the pearl onions Near the end of the braise, put the pearl onions in a frying pan with half the butter, the sugar, a pinch of salt and enough water to half cover them, and cook until the water evaporates and the onions turn golden and shiny.
11. 11
    Sauté the mushrooms In another pan, melt the remaining butter over high heat and fry the mushrooms until browned and any liquid has cooked off.
12. 12
    Finish the stew Remove the bay leaves and herb stalks, stir the lardons, pearl onions and mushrooms into the beef, taste for salt and pepper, and simmer uncovered until the sauce coats the back of a spoon.
13. 13
    Serve Scatter the chopped parsley over the stew and serve hot with boiled potatoes or fresh tagliatelle.