- 3 lb. (1.5 kg) beef chuck roast, cut into 1-inch (2.5-cm) cubes
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1/2 lb. (250 g) bacon, cut into 1/4-inch (6-mm) dice
- 1 jar beef bourguignonne braising base
- 1 bay leaf (optional)
- 2 fresh thyme sprigs, plus 2 tsp. fresh thyme leaves (optional)
- 2 cups (8 oz./250 g) pearl onions, fresh or thawed frozen
- 1/2 lb. (250 g) baby carrots, peeled
- 2 lb. (1 kg) small red new potatoes, scrubbed
- 2 Tbs. unsalted butter, at room temperature
- 2 Tbs. finely chopped fresh flat-leaf parsley
Season the beef with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until well browned but not crispy, 5 to 8 minutes. Transfer to a paper towel–lined plate.
Pour off all but 1 Tbs. of the fat from the pot. Working in batches, add the beef and brown on all sides, 8 to 10 minutes per batch. Return all the beef to the pot and add the braising base and bacon. Stir in the bay leaf and thyme sprigs. Bring to a simmer, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to low, cover and simmer, stirring occasionally, for 2 hours.
Add the onions and carrots to the pot and continue cooking, stirring occasionally, until the meat is fork-tender, about 1 hour more.
About 30 minutes before the beef is done cooking, using a steamer pot, steam the potatoes until tender when pierced with a knife, 25 to 30 minutes. Transfer the potatoes to a large bowl. Add the butter and 1 Tbs. of the parsley and toss to combine. Season with salt.
Skim the fat off the sauce in the pot. Transfer the beef bourguignonne to shallow bowls and garnish with the remaining 1 Tbs. parsley and the thyme leaves. Serve immediately with the steamed potatoes. Serves 6.