>> time required: 3.5 hours
>> course: main

Season @beef chuck{1%kg} cut into large cubes with @salt and @pepper.
In a #dutch oven{}, brown the beef in batches in @oil then set aside.
In the same pot, cook @lardons{200%g} until crispy.
Add @carrots{2} diced, @celery{2%stalks} chopped, and @onion{1} diced.
Cook for ~{5%minutes}.
Add @garlic cloves{4} minced and cook for ~{1%minute}.
Pour in @red wine{750%ml} and @beef stock{2%cups}.
Add a bouquet garni (@thyme, @bay leaves, @parsely stems), and @tomato paste{2%tbsp}.
Bring to a boil, then reduce heat.
Return the beef to the pot.
Cover and cook in the oven at 160°C for ~{3%hours}.
In the last 30 minutes, add @pearl onions{250%g} and @cremini mushrooms{300%g} that have been sauteed in @butter{1%tbsp}.
Adjust seasoning with salt and pepper and serve with crusty bread.