Yield: 8 servings
- 1 tbsp olive oil
- 1/4 lb. thick-cut bacon, cut into 2 inch strips
- 3 lbs. beef shoulder steak, cubed
- Salt & pepper, to taste
- 1 medium onion, chopped
- 1 tsp ground thyme
- 3 bay leaves
- 4 cloves garlic, minced
- 1/2 cup fresh parsley leaves
- 1 cup red wine
- 6 carrots, peeled and chopped
- 24 pearl onions, peeled
- 2 red peppers, chopped
- Beef stock if necessary
- Mashed potatoes
- Green onions for garnish
- Fresh parsley for garnish
- Place olive oil in a large pot with a top. Heat to medium. Add bacon and cook until crisp and most of the fat is out. Remove bacon and set aside.
- Add the beef and cook over medium-high heat. Sprinkle with salt & pepper until the meat is browned, about ten minutes. Remove the beef and set aside.
- Add the onions, thyme, bay leaves, garlic, and parsley and cook over medium heat until the onion softens, about five minutes. Add the red wine and let it simmer for 1 minute.
- Add the beef back to the pan along with carrots. Cover and simmer for 20 minutes. Add pearl onions, red pepper, and the bacon. Cover and cook until onions are tender, about 20 minutes. Add some beef stock if it threatens to dry out.
- Serve over mashed potatoes. Add green onions and parsley sprigs for garnish.
Adapted from The New York Times.