When making a stew or braise, use a heavy-bottomed pot with thick walls and a tight-fitting lid like a large dutch oven. I use a large Le Creuset enameled cast iron saucer that can hold at least 6 quarts. This type of cookware material holds heat well and makes it easy to sear the beef at high temperatures. It will need to be strong enough to place in the oven to complete the braising process.

Using the bacon in different ways
Add bacon to a large pot and cook until crispy, then remove the pieces with a slotted spoon for braising later. The rendered bacon fat sears the beef and sautes the vegetables. Compared to using a more neutral fat like olive oil, this step takes the dish’s flavor to another level. The characteristic smoky flavor of the bacon nicely balances the acidity of the wine and the richness of the beef.

The best meat to use
Boneless beef chuck, which comes from the shoulder of the cow, is recommended. This cut of beef tends to have a good amount of marbling and connective tissue that retains flavor as it simmers. You only need to season it with salt and pepper to enhance the savory taste. Other options include rump roast, sirloin tip, top round, or bottom round.

Like my classic beef stew recipe, a good rule of thumb for serving size is about 1 pound of beef trimmed of excess fat per two people. Dry the surface with a paper towel to remove excess moisture before searing to prevent steaming and to ensure it gets browned on all sides.

Wine selection