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 (Pinot Noir recommended)
2 cups beef broth (low sodium or no sodium added)
1 tablespoon tomato paste
1 bay leaf
1 tablespoon thyme fresh
Instructions
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.
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 – 3 hours stirring every hour. Meat should be tender and fall apart when cutting with a fork.
Serve over cooked egg noodles or creamy mashed potatoes.
