Beef
Stew
with
Mushrooms,
Bacon
and
Red
Wine
3
tbsp
vegetable
oil
Flour
2
1/2
lb
boneless
beef
chuck,
cut
into
1
1/2
inch
cubes
1
clove
garlic,
minced
2
cups
dry
red
wine
3/4
cup
beef
stock
3
fresh
parsley
sprigs
1
bay
leaf
2
slices
bacon,
chopped
1
cup
onion,
chopped
coarse
1
tsp
tomato
paste
2
tbsp
butter
1
lb
mushrooms,
quartered
Preheat
oven
to
325F.
Heat
3
tbsp
oil
in
heavy
large
Dutch
oven
over
medium
heat.
Place
flour
in
medium
bowl;
season
with
salt
and
pepper.
Coat
beef
with
flour,
shaking
off
excess.
Add
half
of
beef
to
Dutch
oven
and
brown
well
on
all
sides,
about
5
minutes.
Transfer
beef
to
plate.
Repeat
with
remaining
beef,
adding
more
oil
to
pan
as
necessary.
Return
beef
and
any
accumulated
juices
to
Dutch
oven.
Reduce
heat
to
medium.
Add
garlic
and
cook
1
minute.
Add
wine
and
enough
beef
stock
to
cover
meat.
Add
parsley
sprigs
and
bay
leaf.
Cover
and
bake
about
2
hours.
Heat
heavy
small
skillet
over
medium
heat.
Add
bacon
and
saute
until
crisp.
Transfer
bacon
to
paper
towels,
using
slotted
spoon.
Add
onion
to
skillet
and
saute
until
translucent,
about
5
minutes.
Add
tomato
paste;
stir
2
minutes.
Add
bacon
and
onion
mixture
to
stew.
Thin
liquid
with
more
stock
if
necessary.
Cover
and
bake
until
meat
is
tender,
about
30
minutes.
Melt
butter
in
heavy
large
skillet
over
medium
heat.
Add
mushrooms
and
saute
until
tender,
about
10
minutes.
Add
mushrooms
to
stew.
Season
with
salt
and
pepper.
Ladle
stew
into
bowls,
sprinkle
with
chopped
parsley.
Submitted By (Miki)
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