-
1
Preheat oven to 350F In a large ovensafe saucepan or Dutch oven, saute bacon until fat starts to render.
-
2
Add carrots, celery and onions, and cook until vegetables are tender and fragrant, 5-7 minutes.
-
3
Remove bacon and vegatables with a slotted spoon and reserve, discard bacon fat.
-
4
In a shallow dish, combine flour, salt and pepper to taste.
-
5
Dredge beef in flour mixture until lightly coated.
-
6
Shake off excess.
-
7
Add canola oil to saucepan, and heat on medium-high.
-
8
Add beef and lightly brown on all sides, working in batches if necessary.
-
9
Remove beef from saucepan and add broth, water, wine and tomato paste.
-
10
Whisk to blend.
-
11
Return the beef to the pan along with the bacon, vegetables, garlic, bay leaf, and rosemary.
-
12
Cover tightly and braise in the oven for 1 hour.
-
13
Meanwhile, to peel the pearl onions, bring a pot of water to boil.
-
14
Blanch the onions for 30 seconds, remove with a slotted spoon and place in a bowl of ice water to cool.
-
15
Drain onions, cut off the roots, make a vertical slit, and slip off the skin.
-
16
Add the pearl onions to the braise, and cook for 1 more hour.
-
17
Remove lid and allow meat to brown for 20 minutes.
-
18
Remove the bay leaf and rosemary sprig, then divide meat and vegetables between 8 plates.
-
19
Skim fat from sauce in pan, then spoon 1-2 tablespoons of sauce overtop the meat and vegetables and serve.
