Ingredients and Preparation
- Preheat oven to 350˚F.
- Heat oil in a Dutch oven or large ovenproof pot over medium-high heat. Add meat and cook until browned on all sides. Add mushrooms, onion, and pepper, and sauté until onion is tender, about 5 minutes. Add flour and cook for 2-3 minutes more.
- Add wine, broth, tomato paste, rosemary, bay leaf, and brown sugar. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
- Cover the pot and transfer to the oven. Bake for 1½ hours. Remove pot from oven and add the carrots and pearl onions. Bake uncovered for another 30 minutes, until carrots and meat are tender. Garnish with parsley and serve.