Prep Time 30 mins
COOK Time 4 hours
– 10 oz fresh pearl onions – 3 lb chuck roast, cut into 2" pieces – 1-2 tsp kosher salt, divided – 1-2 tsp ground pepper, divided – 2 tbsp olive oil – 4 slices thick cut bacon, diced – 4 cloves garlic, chopped to ½″ – 3 tbsp balsamic vinegar – 1 bottle dry red wine – 2-4 c beef broth, divided – 1 bay leaf – 1 bundle fresh thyme – 1 tbsp cornstarch – 12 oz baby potatoes, quartered – 3 stalks celery, sliced into 1" pieces – 3 large carrots, peeled and sliced on the bias into 1-2" chunks
Trim the root ends from the pearl onions.
Blanch the onions in boiling water for 2 minutes, then drain and plunge into an ice bath.
Peel the onions (they’ll pop right out of the skins pretty easily) and set aside.
Sear the beef in batches until a good crust forms on at least 2 sides. Remove and set aside.
Saute the bacon until crisp, then add the onions. Cook until soft and browned in spots, then add the garlic and cook 1 minute more.
Deglaze with the balsamic, then return the beef. Add in the wine, 2 cups of broth, a bay leaf, and fresh thyme.
Cover and transfer to a 350°F oven; braise for 2 hours.
Stir in a cornstarch slurry, then add the potatoes, carrots, and celery. Give everything a good stir.
Cover and return to the oven for 1-1.5 hours, until the beef is falling apart and the vegetables are tender.