Classic Red Wine Beef Stew

1. Seasoning the Beef

Season the beef with 2 tsp salt and 1/2 tsp pepper. Let stand at room temperature for 30 minutes or chill for up to 24 hours.

2. Browning the Lardons

Preheat the oven to 350°F (175°C). In a large Dutch oven, cook lardons over medium-low heat until crisp, 10-15 minutes. Transfer to a paper towel-lined plate and keep the fat in the pot.

3. Searing the Beef

Increase heat to medium-high. Once the fat smokes, brown half the beef cubes until all sides are well-seared, 10-15 minutes. Transfer to a plate and repeat with remaining beef.

4. Vegetable Base

Reduce heat if needed. Add onion, carrot, and 1/4 tsp salt. Cook until soft, about 10 minutes. Mix in garlic and tomato paste. After 1 minute, stir in flour. Cook for 1 minute, then pour in wine, adding bay leaf and thyme. Scrape up browned bits.

5. Braising

Return beef and half the lardons to the pot. Cover and place in the oven. Cook until beef is tender, about 1 1/2 hours, turning halfway through.

6. Glazing Vegetables

In a skillet, combine pearl onions, mushrooms, 1/4 cup water, olive oil, and a pinch of salt, pepper, and sugar. Simmer covered for 15 minutes. Uncover, increase heat, and cook until browned, 5-7 minutes.

7. Serving

Spoon stew into dishes. Top with glazed vegetables, remaining lardons, and parsley.