Preparation

• 1.

  Preheat your oven to 300°F (150°C).

• 2.

  In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

• 3.

  In the same pot, add the beef chunks in batches, browning them on all sides. Remove the beef and set aside.

• 4.

  Add the onions and garlic to the pot, sautéing until translucent, about 5 minutes.

• 5.

  Stir in the carrots and mushrooms, cooking for another 5 minutes.

• 6.

  Return the beef and bacon to the pot, adding the wine, beef broth, tomato paste, thyme, and bay leaves. Season with salt and pepper.

• 7.

  Bring the mixture to a boil, then cover and transfer to the oven.

• 8.

  Cook for about 2.5 to 3 hours, until the beef is fork-tender.

• 9.

  If desired, stir in the butter before serving for added richness. Remove bay leaves before serving.

• 10.

  Serve hot, garnished with fresh parsley, alongside crusty bread or mashed potatoes.