Just got most of it in the oven, will add mushrooms and pearl onions in a bit. They are on a low heat covered on the stove-top for now. Used frozen pearl onions, peeling a lot of the fresh ones is too much work.
Chuck nowadays costs more than sirloin used to, but I really like making this, and shelled out for the meat a week ago. Had a big chunk of Danish bacon in the freezer from way back. With a slice or two of regular bacon, cubes of this, along with butter and olive oil, make what the floured meat is browned in, and minced vegetables (garlic, celery, shallot, onions) are sauteed in, after de-glazing with a bit of wine and beef broth. Carrots and mostly cooked bacon next, then enough wine and broth to cover, a bit of tomato paste, with thyme and bay leaf, salt and pepper and some garlic powder. Then the browned meat, more wine and broth, and into the oven. Mushrooms and pearl onions added after an hour. Then at least another hour in the oven. The best part of a half bottle of wine, and perhaps two cups of broth (from bullion) is about the total liquid added.
Will make noodles, because I forgot to get some un-sliced bread, which is very nice to ladle this over. Mashed or deep fried potatoes are nice as an accompaniment as well.
= new reply since forum marked as read
