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“If you plan to serve this recipe, you should use the same wine, but a less expensive wine will do for cooking. It is delicious served with rice, mashed potatoes or crusty bread.”
2hrs 30mins

Ingredients Nutrition


  1. In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
  2. Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
  3. Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
  4. Cook for 3-4 minutes until just softened, stirring frequently.
  5. Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
  6. Add beef into the pot, turning them to let it be browned.
  7. Add wine to pan and cook for 2 minutes.
  8. Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
  9. Reduce heat to low, partially cover pot and let simmer for approximately one hour.
  10. Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
  11. Discard bay leaves and stir in the parsley before serving.

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