1.5 lbs. boneless beef chuck, cut into 2-inch chunks (discard large pieces of fat)
1-2 Tbsp. butter
3-4 slices bacon, cut into bite-size pieces
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 potatoes, peeled and chopped
1 tsp. salt
Freshly ground pepper
1/2 tsp. dried thyme
1 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 bay leaf
1 3/4 cup red wine (preferably a Burgundy or Pinot Noir)
1 dozen pearl onions
8 oz. button mushrooms, cleaned and quartered
In a large skillet, working in small batches, brown meat in 1 tablespoon of butter. Add more butter as needed. Place browned meat in a large Dutch oven.
Cook bacon in skillet until crisp and brown. Drain on paper towels. Drain all but 1-2 tablespoons of bacon fat; sauté onion and carrot in bacon grease until tender; add to meat.
Season meat mixture with salt, pepper and thyme. Sprinkle with flour. Add tomato paste and bay leaf. Stir to combine. Add red wine; cover and simmer gently over low heat until tender (approximately 3 hours).
Meanwhile, bring a small saucepan of water to boil. Add pearl onions and blanch for 3-4 minutes. Drain, rinse under cold water and peel skin from onions.
Clean and quarter mushrooms. Sauté in 1-2 tablespoons butter until tender. Using slotted spoon, remove from buttery pan and set aside.
Bring another pot of water to boil. Cook cubed potatoes for approximately 20 minutes, until tender. Do not over cook! Drain and set aside.
When meat is tender, add onions and mushrooms. Continue to simmer for 15 minutes. Add potatoes and simmer for another 15 minutes.
Season to taste and serve in shallow rimmed bowls with crusty French bread.
Delicious with Spinach Salad.
This recipe was given to me by my friend, Mary Kate. She and Josh had us over for a wonderful dinner and after the first bite, I knew I had to get the recipe! Thanks, MK!