- 3 1/2 tablespoons olive oil
- 6 slices of bacon
- 3 pounds lean stew beef, cut into 2″ cubes
- Salt and pepper, to taste
- 2 carrots, sliced
- 1 small white onion, diced
- 8 ounces of mushrooms (1 box), sliced
- 2 cups red wine, young and full-bodied; try Beaujolais, Cotes du Rhone, or Burgundy). You can also substitute an additional
- 2 cups beef stock if you prefer not to use wine, but the dish will not have the same rich flavor.
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1/2 cup tomato sauce
- 1/4 cup flour
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- bay leaf
Preheat your oven to 350 degrees Fahrenheit.
While the oven is preheating, place a dutch oven on your stove top and heat to medium-high heat. Place the olive oil and bacon in the pan and cook the bacon until crispy. Set aside with a slotted spoon.
Sprinkle the beef with salt and pepper, then sear on each side for 2-3 minutes. Don’t worry if the beef doesn’t seem entirely done to your liking; you’re just searing at this stage. Remove the beef and add it to the plate with the bacon.
Toss the carrots, onion, and mushrooms into the pot. Sprinkle with salt and pepper. Cook for 2-3 minutes, stirring regularly. Remove with a slotted spoon and set aside.
Add the red wine to the dutch oven and stir with a wooden spoon or silicone spatula, carefully scraping the sides to incorporate all of the ingredients. Add beef stock, tomato paste, tomato sauce, flour, garlic, and thyme, stirring until ingredients are well incorporated. A silicon whisk can make it easier to incorporate all of the ingredients and keep all the lumps out of the flour.
Place the bacon, beef, and vegetables back in the pot. Add the bay leaf, then place the pot in the oven for 1 1/2-2 hour. Test the beef to ensure that it is tender, and enjoy!