Ingredients
1 tablespoon olive oil (optional)
8 slices bacon (thick cut, chopped)
3 pounds stewing beef (lean, cut into 1 inch pieces)
1 large onion (chopped)
1 large carrot (peeled and roughly chopped)
1 pound pearl onions (peeled)
½ teaspoon salt (or to taste)
½ teaspoon pepper (ground, or to taste)
4 cloves garlic (minced)
1 pound mushrooms (chopped)
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bay leaf
1 tablespoon thyme (fresh)
2 cups beef broth (low sodium or no sodium added)
3 cups red wine
Instructions:
Step 1:
Add the bacon to a large Dutch oven or a heavy based pot that’s oven safe and cook until crispy.
Transfer the bacon to a paper towel lined bowl and set aside.
Step 2:
Add the stewing beef in batches and brown well on all sides.
Transfer to a plate and repeat with remaining beef.
Add a bit of olive oil if needed, in between batches.
I did 3 batches, but depends on the size of your pot.
Step 3:
Add all the beef back to the pot.
Next, add the chopped onion, carrot, pearl onions, garlic and season with some salt and pepper.
Cook for about 3 to 5 minutes until the onions are tender and translucent.
Step 4:
Stir in the mushrooms then sprinkle the flour over.
Stir and let it cook for another 2 minutes.
Next add the cooked bacon back into the pot along with the tomato paste, bay leaf and thyme.
Then pour in the red wine and beef broth. Bring to a boil.
Step 5:
Preheat the oven to 325°F degrees while you’re bringing the stew to a boil.
Cover the pot with a lid, transfer it to the oven and cook for 2½ hours stirring every hour.
I like to remove the lid half hour before finished cooking.
Serve over cooked noodles or creamy mashed potatoes.