1. Prep the Ingredients

• Start with quality beef: Select well-marbled beef chuck or brisket for the most tender results. Cut into 2-inch cubes for even cooking.
• Slice and dice: Prep your vegetables—thick carrot rounds and diced onions add to the rustic charm.

2. Sear the Beef

• Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat.
• Pat the beef dry with paper towels (this helps with browning), then season generously with salt and pepper.
• Brown the beef in batches, ensuring each piece gets a nice crust. Remove from the pot and set aside.

3. Cook the Bacon and Aromatics

• Add the diced turkey or beef bacon to the pot and cook until crispy. Remove with a slotted spoon and set aside.
• In the rendered fat, sauté the onions and carrots until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

4. Deglaze the Pot

• Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
• Pour in the grape juice or non-alcoholic red wine, scraping up any browned bits from the bottom of the pot.

5. Build the Base

• Return the beef and bacon to the pot. Add the beef stock and bouquet garni, ensuring the liquid covers the meat and vegetables.
• Bring to a simmer, then lower the heat and cover. Cook on low for 2.5 to 3 hours, stirring occasionally.

6. Prepare the Garnish

• While the beef simmers, melt butter in a skillet over medium heat. Sauté the pearl onions until golden, then add the mushrooms and cook until browned. Set aside.

7. Thicken the Sauce (Optional)

• Once the beef is tender, remove it and the vegetables with a slotted spoon.
• Simmer the sauce uncovered until slightly thickened, or whisk in a tablespoon of flour for a richer consistency.

8. Combine and Serve

• Stir the sautéed onions and mushrooms into the sauce, then return the beef and vegetables. Simmer for another 10 minutes to meld the flavors.