Categories: beef, dinner

Ingredients

• ① 2-3 pounds boneless beef stew meat, such as shoulder chuck
• ② 2 cups dry red wine (such as Pinot Noir)
• ③ 1/4 cup olive oil
• ④ 1 onion, chopped
• ⑤ 1 carrot, chopped
• ⑥ 2 stalks celery, chopped
• ⑦ 1 garlic clove, chopped
• ⑧ 1 bay leaf
• ⑨ 2 tbsp. chopped parsley
• ⑩ 2 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
• ⑪ 1 tsp. cracked black peppercorns
• ⑫ 1/2 tsp. salt
• 4 ounces bacon, divided (about 5 strips)
• 2 tbsp. all-purpose flour
• 2 cups small boiling onions, peeled (such as pearl onions)
• 2 cups mushrooms, quartered
• 1/4 cup chopped parsley
• Salt and black pepper to taste

Directions

1. t the meat into 2-inch cubes. Place meat in a large bowl and add ingredients 1-11. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.

2. With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.

3. Heat a large Dutch oven over medium-high heat. Add and brown bacon, about 5 minutes. Remove the bacon, leaving the fat in the pan. You should have 2 tbsp.; If not, add vegetable oil as needed. Return the pot to medium-high heat. Add the beef in batches (half at a time) and brown on all sides, being careful not to overcrowd the pot. Remove with a slotted spoon and transfer back to the plate. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours.

4. Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add chopped parsley, salt and pepper.

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