Do you want to spend the entire day in the Kitchen?  Well, read no further. That is how long it took me to make this dish.  I knew it was a lot of food, but expected it to last longer than 2 meals.  

Jim each night made a mountain of mashed potatoes and covered it completely with the beef.  

Lucy enjoyed standing by me while I was cutting the beef in 2” cubes.  If it didn’t qualify, in the dogs mouth it went.  All the fat went in the trash which did not make her happy.  Lucy and Jim are so much alike.  If it isn’t good for you it is a favorite.  Vegetables are poison.  This is from Geoffrey Zakarian on The Kitchen.  it was very good.

Ingredients:

4# beef chuck, cut into 2” cubes

8 oz. pancetta or bacon , diced small

Kosher slat and freshly ground black pepper

4 large carrots or 6 medium, sliced into 1” thick pieces

2 large shallots or 3 small, sliced

5 sprigs fresh parsley

4-5 sprigs fresh thyme

1/2 C tomato paste

1-2 T soy sauce

1 T white miso paste

1/2 t sugar

4 cloves garlic, minced

2 C beef stock

3/4 of a 750 milliliter bottle red wine (Burgundy region, Pino Noir)

# T unsalted butter

14 oz. peeled pearl onions (frozen works)

8 oz. baby bella mushrooms, sliced thin

mined fresh chives, for garnish

Serving Suggestions:

rice

mashed potatoes

sourdough toast

Directions:

1. Set the beef out on a paper towel-lined sheet tray in a single single layer and allow to come to room temperature for 1 hour.  Pat the beef dry on all sides.
2. In a largeDutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes.  Remove to a paper towel-lined plate.  
3. Sprinkle the beef generously with salt and pepper just before searing.  In the same Dutch oven wit the pancetta, sear the beef in 3-4 batches until browned heavily on on all sides, 7-10 minutes.  Set the beef aside on a platter.
4. Add the carrots and shallots t the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes.  Season with salt and pepper.
5. Tie the parsley and thyme into a bundle using butcher’s twine.  Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle t the Dutch oven and cook for 1 minute more.  
6. Deglaze the pan with beef stock, scraping up all the browned bits on the the bottom of the pan with a wooden spoon.  Add the wine.  
7. Add the beef back to the stew and cook, covered for 1 1/2 -2 1/2 hours.  Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.  (I did the first.)
8. While the stew is cooking, melt 1 T butter in a medium skillet on medium heat.  Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8-10 minutes.  (Do not add salt until the end , as that will prevent browning.)
9. When the stew is finished, use a spider or a large, slotted spoon t remove the beef and vegetables t a platter or large bowl.  Discard the herb bundle.  Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes.  
10. Add the remaining 2 T butter and combine. Add the beef and vegetables back to the sauce.  
11. Add the mushrooms and pearl onions and gently stir to combine.  Serve with whatever suggestion you like and enjoy.