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Preheat oven to 350°F.
In a 3-quart Dutch oven (or oven-safe heavy bottom pot with a lid) over medium-high heat, melt butter. Add the cubes of beef to the pot and sear on all sides (3 minutes each side). The beef does not need to be cooked all the way through.
Transfer the beef to a plate or bowl. Tent to keep warm.
To the Dutch oven, add the mushrooms, onions, pearl onions, and carrots. Saute over medium heat for 8-10 minutes, or until onion is tender.
Add garlic and cook for one minute. Then, sprinkle the flour over the vegetables, stirring to combine.
Add the wine, bay leaf, parsley, thyme, salt, and pepper. Stir to combine, scraping up the sides and bottom of the pan.
Add the beef broth and seared meat back into the Dutch oven. Cover the Dutch oven and place it in the oven to cook for 2½ hours, or until the meat is fall-apart tender.
When done cooking, remove the bay leaf. Serve with mashed potatoes, egg noodles, rice, or bread. Salt and pepper, to taste.