Classic Beef Braise - bacon

Method

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