Categories: Soup
Ingredients
- 1 tbsp. canola oil
- 2 1/2 lb. boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
- 2 tsp black pepper
- 1 1/2 tsp kosher salt
- 3 1/2 cups sliced yellow onions (from 2 onions)
- 1/2 lb. carrots (about 4 carrots), peeled and cut into 2-inch pieces
- 4 garlic cloves, smashed
- 28 oz. can whole plum tomatoes, undrained
- 2 cups dry red wine
- 2 cups beef broth
- 1 bunch fresh thyme, tied with kitchen twine
- 2 bay leaves
- Cooking spray
- 1 lb. cremini mushrooms, sliced
- 10 oz. frozen pearl onions, thawed
- 2 tbsp. red wine vinegar
Directions
-
Preheat oven to 275. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8-10 minutes. Transfer browned beef to a plate. Set aside.
-
Reduce heat to medium-high. Add sliced onion and carrots to pan. Cook, stirring occasionally and scraping browned bits from bottom of pan, until onions begin to brown, about 10 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add tomatoes; use a wooden spoon to break them into chunks. Stir in wine, broth, thyme, bay leaves, and beef. Bring to a boil.
-
Cover pan. Transfer to oven, and bake at 275 until beef is tender, about 2 hours.
-
Meanwhile, spray a large nonstick skillet with cooking spray. Add mushrooms in 2 batches; cook over medium-high, stirring often, until browned, about 5 minutes. Stir mushrooms, pearl onions, and vinegar into beef mixture. Cook, uncovered, over medium-low, stirring occasionally, until pearl onions are tender, about 15 minutes. Remove from heat.