3 1/2 lbs beef chuck, cut into 2-inch pieces

4 tablespoons unsalted butter, divided

1 yellow onion, chopped

3 large carrots, peeled and chopped

5 garlic cloves, minced

2 tablespoons tomato paste

3 tablespoons all-purpose flour

2 cups Burgundy wine (or other bold red wine)

2 cups beef stock

1 tablespoon Better than Bouillon beef base

2 sprigs fresh thyme

2 bay leaves

10 oz frozen pearl onions, defrosted and drained

16 oz cremini mushrooms, quartered

Kosher salt and freshly cracked pepper, to taste

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Pat beef dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown beef in batches without overcrowding. Remove and set aside.
Add 1 tablespoon of butter to the pot along with onion and carrots. Cook for 5 minutes until softened and lightly browned.
Stir in garlic and cook for 30 seconds, then add tomato paste and cook for 2 minutes.
Sprinkle flour over the mixture and stir to form a roux.
Slowly pour in red wine, scraping up any browned bits from the bottom of the pot.
Add beef stock and beef bouillon, stirring to combine.
Return browned beef and its juices to the pot. Add thyme sprigs and bay leaves.
Bring to a simmer, cover, and reduce heat to low. Cook for 2½–3 hours, stirring occasionally, until beef is fork-tender.
About 20 minutes before finished, melt remaining 1 tablespoon of butter in a skillet over medium heat.
Sauté mushrooms for 5–6 minutes until golden, then add pearl onions and cook for 3 more minutes.
Stir mushrooms and onions into the beef mixture. Adjust seasoning with salt and pepper.
Simmer uncovered for another 10 minutes to meld flavors. Serve warm with mashed potatoes, noodles, or bread.

For a lighter version, use half wine and half stock.

Cook in a slow cooker on low for 8 hours after browning the ingredients.

For a richer sauce, stir in a pat of butter before serving.

Tastes even better the next day as flavors deepen.