Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 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 tablespoon all-purpose flour
  • 3 cups red wine
  • 2 cups beef broth (low sodium or no sodium added)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon thyme (fresh)

Instruction

  • Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
  • Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
  • Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
  • Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
  • Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
  • Preheat the oven to 325 F degrees while you're bringing the stew to a boil.
  • Cover the pot with a lid, place in the oven and cook for 2 1/2 hours stirring every hour.
  • Serve over cooked noodles or creamy mashed potatoes.