1⁄2 poundthick cut bacon, diced ½ inch
2 1⁄2 poundschuck beef cut into 1-inch cubes
2onions, sliced 1/3 inch
1 poundpeeled baby-cut carrots
2 clovesgarlic, chopped
1bottle good dry red wine like pinot noir (750 ml.)
2 cupsbeef broth
1 tablespoontomato paste
1 teaspoonfresh thyme leaves or ½ teaspoon dry
4 tablespoonsunsalted butter
3 tablespoonsall-purpose flour
1 poundfresh white mushrooms, quartered
2 tablespoonsparsley chopped
- Preheat the oven to 250 °F.
- Lay the beef on paper towels to pat dry and then sprinkle them with salt and pepper.
- Heat a large Dutch oven or heavy gauge pot. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned but not crisp. Remove the bacon and reserve. Leave the bacon drippings in the pan.
- In single layer batches, brown the beef in the pot 3-5 minutes per batch. Reserve the browned beef with the bacon.
- Brown the carrots and onions in the fat from the bacon and beef. Cook until the carrots and onions are lightly caramelized approximately 10 minutes.
- Add in the garlic and tomato paste and cook for 1 minute.
- Put the meat and bacon back into the pot with the vegetables. Add the bottle of wine and beef broth to just the top of the meat.
- Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork reserve.
- Saute the mushrooms in the remaining 2 tablespoons of butter until they are caramelized and reserve.
- When the stew is ready, place on the stove and stir in the butter flour mixture and bring to a simmer. Add in the sautéed mushrooms and cook for 5 minutes. Adjust seasoning with salt and pepper.
- Serve the stew in bowls sprinkled with chopped parsley and slices of toasted crusty French bread or baguette.