I made this for our small group Christmas party a few years back and it was yummy! It's a great party meal since it bakes for so long and smells just divine.
1/4 c olive oil
2 1/2- 3 lbs lean sirloin, cut in chunks
3 Tbsp flour, plus some for dredging
salt and pepper
1/2 lb bacon, chopped
2 lg carrots, peeled and chopped
1 lg onion, peeled and chopped
1 bay leaf
5-6 sprigs fresh thyme, chopped
one bottle French burgundy wine
2 c beef stock
5 Tbsp butter, divided
1 c frozen pearl onions
1 Tbsp sugar
1 Tbsp orange zest
1 Tbsp lemon zest
1/4 c flat leaf parsley
Preheat oven to 375. In a oven proof stock pot with tight fitting lid, heat olive oil til very hot. Dredge beef in flour and add to pan. Season with salt and pepper. Working in 2 batches, brown meat evenly. Remove to a plate. Add chopped bacon to pan. Cook bacon til it starts to crisp. Add carrots, onions, and bay leaf. Cook veggies 5 minutes until they begin to soften. Add beef back to the pot. Pour in wine and beef stock. Cover pot and transfer to the oven for 90 minutes.
Meanwhile, in a small skilelt, melt 3 Tbsp butter. Add 3 Tbsp of flour and whisk to make a roux. Transfer to a small dish and reserve. Return pan to heat and add 1 Tbsp of butter. Add pearl onions and sugar. Cook until evenly caramelized, set aside. Cook mushrooms in butter til tender. Add citrus zest. Reserve.
Remove beef from oven. Place over medium heat on the stove top. Whisk in roux to thicken and add pearl onions and mushrooms. Stir in parsley. Serve over almond rice pilaf.