Ingredients

• 3 lb beef chuck, in 1 1/2-inch cubes
• 4 oz bacon, diced
• 1 tbsp olive oil, if needed
• 1 medium onion, chopped
• 2 carrots, chopped
• 3 cups dry red wine
• 2 cups low-sodium beef stock
• 8 oz peeled pearl onions
• 8 oz mushrooms, halved
• 1 tbsp butter
• 1/2 cup pasteurized camel milk
• 3/4 tsp fine salt, plus more to taste
• 1/2 tsp black pepper

Method

1. Heat oven to 325°F. Render bacon in a Dutch oven over medium heat; transfer it out. Pat beef dry, season and brown in the bacon fat in batches, adding 1 tablespoon oil if needed.
2. Cook chopped onion and carrots in the pot 7 minutes. Return beef and bacon. Add wine and stock, scraping unburned fond; bring to a simmer.
3. Cover and braise in the oven 2 to 2 1/2 hours, checking liquid every hour.
4. Meanwhile brown mushrooms and peeled pearl onions in butter in a skillet. Add to the beef and braise 30 to 45 minutes more, until meat is fork-tender and onions are soft.
5. Remove excess surface fat. Reduce sauce before milk if thin.
6. Off direct heat, stir in milk. Warm gently, adjust salt and serve.