Course Type
Dinner
Dietary Restrictions
None
8 Servings
Ingredients
6 slices thick-cut bacon
3lbs lean stewing beef, cut into 2-inch cubes
1 large carrot, sliced
1 white onion, sliced
Salt and black pepper to taste
2 tablespoons flour
3 cups red wine, like a chianti
3 cups beef broth
1 tablespoon tomato paste
2 cloves garlic, crushed
1/2 teaspoon thyme
1 bay leaf, crumbled
4 tablespoons butter, softened
18 to 24 small white onions
3 cups button mushrooms, cleaned and stems removed
Cooking Utensils
Skillet or frying pan
Dutch oven or large stew pot
Kitchen knife
Wooden spoon
Slotted spoon
Small saucepan
Instructions
1. Sauté bacon in a frying pan until it is lightly browned.
2. Remove the bacon with a slotted spoon and place it in the Dutch oven.
3. Pat dry beef cubes in paper towels to ensure they brown properly. In the same pan, sauté beef cubes until nicely browned on all sides.
4. Add them to the bacon in the Dutch oven.
5. In the same pan, sauté the sliced carrot and onion until browned and caramelized. Add them into the Dutch oven.
6. Sprinkle salt, pepper, and flour over the meat and vegetables in the Dutch oven, toss until well coated.
7. In the Dutch oven, pour in the wine and enough beef broth to barely cover the meat.
8. Add the tomato paste, garlic, thyme, and bay leaf.
9. Bring to a simmer over the stove. Cover the Dutch oven and let it simmer slowly for about 3 hours until the meat is tender.
10. While the meat is simmering, prepare the onions and mushrooms. In a small saucepan, heat 2 tablespoons of butter and sauté the onions until browned, then set aside.
11. In the same pan, heat the remaining 2 tablespoons of butter and sauté the mushrooms until they are lightly browned.
12. Just before serving, add the sautéed onions and mushrooms to the Dutch oven, stir to combine.
