Ingredients
3 lbs boneless beef chuck roast (trimmed and cut into 1 1/2 cubes)
1/4 cup vegetable oil
2 onions, chopped course
3 garlic cloves, minced
3 tbl flour
1 1/2 cup dry red wine (preferably a burbundy or pinot)
1/1/2 cup chicken stock
2 bay leaves
1 tsp thyme
4 slices thick cut bacon, chopped into meduim chunks
1 lb button mushrooms, trimmed and quartered
1 cup frozen pearl onions, thawed
1/4 parsely
Heat oven to 300 degrees, and adjust rack to lower middle rake.
Pat beef dry and seaqson well with salt and pepper. Heat 1 tblsp of oil in large dutch oven until shimmering. add half of the beef and brown well on all sides, about ten minutes. Remove to a plate, add other tblsp of oil and repeat with rest of meat, and transfer to plate.
Add the remaining oil to pot ans heat until shimmering. Add onion and cook until softened (about 5 minutes ). Stir in garlic and cook until fragrant (about 15 seconds). Stir in flour and cook for 1 minute. Add wine, stirring and scraping up any browned bits from bottom of pan. Add broth, bay leaves, thyme and beef. Bring to a simmer. Cover and transfer to oven. Cook for about two hours, or until meat is tender.
Just before serving, cook bacon in a skillet, until crisp. Transfer to pwer towel lined plate. Using bacon fat, add mushroom and cook at medium high heat until brown (about 10 minutes). Add pearl onions and cook another three minutes or so, until lightly browned.
Stir mushrooms and onions into the stew, along with parsely. Remove bay leaves and season for taste.
Serve over buttered egg noodles or mashed potaotes and top with crumbled bacon before service.
Delicious.
Adapted from America’s Test Kitchen