• Preheat oven to 450℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Slice 8 oz. thick sliced bacon into small pieces. Slice and pat-dry 3 pounds chuck roast or chuck steak with paper towels.
• Peel and slice 2 large carrots. Slice 1 large sweet onion in chunks. Mince 2 cloves garlic. Set aside in prep bowls until ready to use.

  If not using pearl onions, slice 2 large sweet onions and halve or quarter 8 oz white mushrooms. Refrigerate until ready to use.

Sear the Meat

• In a large Dutch oven, cook bacon pieces in 2 teaspoons Extra-virgin olive oil over medium-high heat until browned, 8-10 minutes. Remove with a slotted spoon and set aside on a large plate.
• Add beef to hot Dutch oven and sear in remaining bacon grease. (Do not crowd the pan, but cook the pieces of meat in batches.) Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. As the pieces turn brown, remove them with slotted spoon and place on plate with bacon, repeating until all meat has browned.

Prepare the Stew

• Add the sliced carrots and diced onions to the bacon fat and cook for a few minutes until lightly browned. Return seared meat and bacon to the Dutch oven and sprinkle with 2 tablespoons all-purpose flour. Toss to coat.
• Place the Dutch oven in preheated oven and cook for 4 minutes. Remove from oven and toss the meat and vegetables once more. Return to the oven for another 4 minutes.
• Remove from oven and reduce the oven temperature to 325℉. Add the 3 cubes beef bouillon + 3 cups water, 2 1/2 cups dry red wine, minced garlic, 1 tablespoon tomato paste, 2 tablespoons dried parsley, 1 teaspoon crushed thyme, and 2 whole bay leaves. Stir to combine.
• Cover and return to oven to cook for 3-3 1/2 hours. Toward the end of the baking time, prepare the sweet onions and mushrooms.

Prepare Onions and Mushrooms

• Heat the bottom of a large skillet with 2 tablespoons butter and 1 tablespoon Extra-virgin olive oil. Add the prepared sliced onions and mushrooms and sauté for 6-8 minutes, stirring occasionally until slightly browned. Add to the beef stew when it has finished cooking in the oven.
• Serve over mashed potatoes or egg noodles. Serves 6-8.