Ingredients

The following ingredients have 4 Servings
  • ½ pound bacon (chopped)
  • 3 pounds chuck cubes (or stewing beef)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 3 tablespoons flour
  • 4 cups beef broth (heated)
  • 2 cups red wine
  • 12 ounces mushrooms
  • 1 pound baby potatoes (optional)
  • 3 tablespoons tomato paste
  • 3 cloves garlic (minced)
  • 2 sprigs fresh thyme (or ½ teaspoon thyme leaves)
  • 1 sprig fresh rosemary (or ½ teaspoon dry rosemary)
  • 1 bay leaf
  • parsley for serving

Instruction

  • Preheat oven to 325°F.
  • Cook bacon until crisp. Remove bacon from the pan, leaving the fat in the bottom of the pan.
  • Dab the beef dry with a paper towel and season with salt and pepper. Brown it in the bacon fat in small batches over medium-high heat. Remove from the pan and set aside.
  • Add onions and carrots to the pan and cook for 2-3 minutes or just until the onion begins to soften. Add beef back to the pan, stir in flour, and cook for 2-3 minutes.
  • Add broth, wine, mushrooms, potatoes (if using), tomato paste, garlic, thyme, rosemary, and bay leaf. Cover and bake 2 ½ to 3 hours.
  • Remove bay leaf, stir in bacon, and serve.