Beef Stew

By Mary-2

Ingredients

• 4 slices thick-cut bacon, chopped
• 3 pounds beef chuck, cut into 2-inch pieces and patted dry
• 1 large yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons flour
• Salt and pepper
• 3 cups dry red wine
• 3 carrots, sliced 1/4 inch thick
• 3 tablespoons butter
• 1 pound cremini mushrooms, quartered
• One 1-pound bag frozen pearl onions, thawed and patted dry

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Preheat the oven to 325°. In
a Dutch oven, cook the bacon
over medium heat until the fat is
rendered; transfer to a platter. Pour
all but 2 tablespoons of the fat into
a heatproof cup and increase the
heat to medium-high.

Working in batches, adding more
bacon fat as needed, add the beef
and cook until well browned, about
8 minutes; transfer to the platter.

Add the yellow onion, garlic,
thyme and bay leaf to the pot and
cook over medium heat, stirring
often, until the onion is softened.
Add the beef and bacon, sprinkle
with the flour, season with salt
and pepper and cook, stirring
constantly, for 2 minutes. Stir in the
wine and 2 cups water and bring to
a boil. Cover, transfer to the oven
and bake for 1 3/4 hours. Stir in the
carrots and cook until the meat is
very tender, 30 to 45 minutes.

Meanwhile, in a skillet, melt
2 tablespoons butter over medium-high
heat. Add the mushrooms
and cook until browned; transfer
to a plate. Add the remaining
1 tablespoon butter and the pearl
onions to the skillet and cook over
medium heat until golden.

Transfer the beef and carrots to a
bowl; cover. Let the braising liquid
stand, then skim the fat from the
surface. Return the beef and carrots
to the liquid, add the mushrooms
and onions and rewarm gently.