Ingredients:
4 slices bacon, diced
3 Tbl olive oil
3 lbs. stew meat or chuck roast, cut into 3 inch chunks
2 carrots, sliced
1 onion, sliced
2 Tbl flour
3c Red wine
3-4c Beef Broth
1 Tbl tomato paste
2 cloves garlic
2 springs Thyme
4 sprigs parsley
1 Bay leaf
3 Tbl butter
1 lb mushrooms, quartered
Salt and pepper to taste
Instructions:
- Fry bacon in large Dutch oven, remove bacon and leave in fat.
- Dry beef with paper towels and season with salt and pepper. Sear in batches to brown on all sides. Remove and set aside.
- Sauté carrots and onion, adding more oil if necessary.
- Add back in bacon and beef. Sprinkle with flour and toss to cook out raw flour.
- Add in wine, and enough beef broth to cover everything. Add in tomato paste, garlic and herbs.
- Cover and cook in 325*F oven for 3-4 hours til meat is tender.
- Sauté mushrooms in butter in a small pan, season with salt and pepper.
- Add to stew when it’s almost finished.
- Strain liquid into a separate pot and reduce til it becomes thick like gravy.
- Serve over mashed potatoes or noodles.