Ingredients

The following ingredients have 4 Servings
  • 8 ounces applewood smoked bacon (, chopped)
  • 1/3 cup all-purpose flour
  • 2 1/2 pounds chuck beef (cut into 1-inch cubes)
  • Salt and pepper (, to taste)
  • 2 Tablespoons olive oil
  • 1 yellow onion (, chopped)
  • 5 cloves garlic (, minced)
  • 2 Tablespoons red wine vinegar
  • 1 cup good quality dry red wine (, such as Pinot Noir, Burgundy or. Cote du Rhone)
  • 5 cups beef stock or broth
  • 2 teaspoons better than bouillon beef*
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon chopped fresh rosemary (,or ½ teaspoon dried)
  • 1 teaspoon fresh thyme leaves (, or ½ teaspoon dried)
  • 4 large carrots (peeled, sliced diagonally into chunks)
  • 1/2 lb mini gold or fingerling potatoes (, cut in small chunks)
  • 8 ounces frozen whole pearl onions (, (optional or to use fresh pearl onions, see note below**))
  • 8 oz white mushrooms (, sliced, (optional))
  • 3 Tablespoons all-purpose flour

Instruction

  • Add bacon to a large Dutch oven or stock pot. Turn heat to medium-low and cook, turning flipping every so often, until browned. Remove to a paper towel lined plate and then chop into small pieces.
  • Pat beef cubes dry with paper towels and add to a ziplock bag with flour, salt and pepper. Toss well to coat.
  • Heat the pan with bacon grease over medium-high heat. Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium.
  • Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add vinegar and wine to the pan, cooking over medium-high heat, and scraping up any browned bits from the bottom of the pan. Simmer for 10 minutes.
  • Add beef broth, bullion, tomato paste, bay leaves, thyme and rosemary. Season with a little more salt and pepper. Add beef and bacon back to the pot. Bring to a boil then reduce heat to a simmer.
  • Cover and cook for 1 ½ hours or until beef is tender.
  • Meanwhile, chop the potatoes, carrots, and slice the mushrooms. Set aside.
  • Cook mushrooms (if using): Add 2 tablespoons butter and 1 tablespoon olive oil to a saute pan over medium high heat. Add mushrooms to the pan in a single layer. Cook for several minutes (without touching). Once golden on the bottom, flip to the other side and cook for a few more minutes.
  • Add mushrooms, potatoes, carrots and frozen pearl onions to the soup pot and cook for 15-20 more minutes, until carrot and potatoes are tender.
  • Taste broth. Season as needed with additional salt, pepper, bullion, rosemary, thyme, or some garlic powder. Add a sprinkle of crushed red pepper, if desired.
  • Ladle some of the hot broth into a bowl and whisk the flour into it, until smooth. Add to pot and cook for 2-5 minutes, until broth has slightly thickened.
  • Garnish with fresh parsley. Serve with artisan bread.