It’s an adaptation of Julia child’s
I cut up about a half a pound of pork bellies into lardons (didn’t want to use bacon because I didn’t want the smoke to overpower the dish)
3lb chuck roast cut up into about 2”x2” pieces
1 onion largely diced
2 carrots cut into coins
2 T thyme, chopped
4-5 cloves garlic, grated on microplane
2.5 c low sodium beef broth
2.5 c red wine
1 T tomato paste
2 T AP flour
1 beef bouillon cube (which, if u look at the ingredients adds nothing but salt, some seasonings, and msg - can likely leave out, but adds umami)
8 oz button mushrooms
1/2 pound pearl onions (I used cippolini because I like them better)
parsely to finish
render pork fat
salt beef and sear hard and remove
add diced onions and cut carrots sauté till softened
add tomato paste, thyme and garlic and cook for 1 minute
deglaze with wine and scrape up all the fond
Add stock
place meat and any accumulated juices back in pot
Simmer on low for 3 hours covered
in a separate saucepan melt 1 T butter and 1T evoo and saute the pearl onions on medium low until deeply browned all over and move to half the pan. Towards end add the mushrooms to the other half and sauté until softened and add 1-2 T grated garlic and s/p to taste.
once the gravy thickness is to your liking pour the onion/mushroom mixture into pot, mix and serve. Parsely for garnish.
don’t overly salt the gravy early because it will reduce and intensify. Reseason towards the end if needs salt