- 1 tablespoon olive oil
- 8 ounces bacon, diced
- 2 ½ pounds chuck beef, cut into 1-inch cubes
- 1 pound baby carrots
- 2 medium yellow onions, sliced
- 2 teaspoons garlic, chopped
- 1 bottle dry red cooking wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- ¼ teaspoon dried thyme leaves
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms, sliced and sautéed
- salt and pepper
- Heat olive oil in a large Dutch oven. Cook bacon until slightly browned and remove.
- Sprinkle beef with salt and pepper. In single layers, brown the beef 3 to 5 minutes and set aside.
- In the same pan, lightly brown onions, 1 ½ teaspoons of salt and 1 teaspoon of pepper.
- Stir in the carrots and garlic. Add the bacon and meat. Pour in the bottle of wine and enough broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover and place in a 250-degree oven for one hour, or until the meat and vegetables are very tender.
- Saute mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned. Whisk the other 2 tablespoons of butter and the flour, then stir into the stew. Add the sauteed mushrooms, frozen onions and 1/2 teaspoon salt. Bring the stew to a boil on top of the stove, then simmer for 15 minutes.
Tips & Notes
This stew is even better heated and served the next day.