- 1 1/2 lb grass-fed stewing beef
- 1 1/2 c red Burgundy wine, or 2 tbsp balsamic or apple cider vinegar
- 2 strips thick, smoked bacon, cut to lardons
- 12 pearl onions
- 2 yellow onions, quartered
- 4 cloves garlic, smashed
- 2 carrots, peeled and chopped
- 2 tbsp. grass-fed butter
- 1 c beef stock (or 2 cups if using vinegar instead of wine)
- 1 bouquet garni
- sea salt and pepper, to taste
- Preheat the oven to 350 F. Position the rack to centre.
- Cut the bacon to lardons and fry on the stove top in your pot until slightly crispy. A cast iron braising pot works best (about 3 inches deep). A Dutch oven will also do.
- Place the pearl onions in boiling water for 2 minutes, then remove them to ice water and peel the outer husks away.
- Arrange the beef chunks evenly in the pot.
- Add the pearl onions, yellow onions, garlic, carrots, bouquet garni, butter, salt and pepper.
- Add the stock and wine/vinegar. Adjust the amount of liquid if need, depending on the size of your pot. The top of the meat should remain above the liquid. Place the lid on the pot.
- Place the pot in the oven and cook 2 -2.5 hours. If the meat begins to become too dry, add more beef stock. On the other hand, if the meat is soupy at 2.5 hours, remove the lid for the remaining half hour.