Categories: Beef, Company Dish

Ingredients

• 2-3 pounds boneless beef stew meat, such as shoulder chuck
• 2 cups dry red wine (such as Pinot Noir)
• 1/4 cup olive oil
• 1 onion, chopped
• 2 stalks celery, cut thin on diagonal
• 1 garlic clove, pressed in garlic thing
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon cracked black peppercorns
• 1/2 teaspoon salt
• 1 pound carrot, cut into 2-3 inch pieces
• 4-5 small to medium potatoes cut into approx 1-2 inch pieces
• 4 ounces bacon (about 5 strips)
• 2 tablespoons all-purpose flour
• 2 cups small boiling onions, peeled (such as pearl onions, if you can find fresh, use frozen, if you still can't find just use more onion as listed above)
• 2 cups mushrooms, quartered, or more
• 1/4 cup chopped fresh parsley
• 1 beef bullion cube dissolved in one cup water (optional)
• Salt & pepper to taste

Directions

1. Cut the meat into 2-inch cubes. Place meat in a large bowl and add Wine, olive oil, onion, celery, garlic, bay leaf, 2 tablespoons parsley, marjoram, cracked peppercorns (I put them in a plastic bag and cracked with a hammer), salt.

2. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1-2 hours turning the meat occasionally.

3. While marinating, cut up bacon into small pieces. Place in Dutch oven or heavy large pot. Brown till crisp. Remove with slotted spoon. Save the crisp bacon and leave the bacon grease in pot.

4. Peel and cut up carrots, set aside. Chop extra parsley as needed, set aside. Wash and cut up mushrooms, set aside.

5. After marinating meat and vegetables, remove meat and transfer to a plate. Reserve all liquid and vegetables in the marinade. Heat the pot with bacon grease. Toss meat into hot bacon grease and brown on high.

6. While meat is browning add carrots to marinade and coat well. Peel and cut up potatoes, add potatoes to marinade and coat well. Using a colander, strain/drain all liquid off vegetables, reserving liquid and vegetables. Remove and discard Bay leaf.

7. If after about 10 minutes on high there is still a lot of liquid, drain off and add to reserved marinade. Continue to brown meat until there is a good coating on the bottom of pan of flavorful goodness. Once browned, remove beef with a slotted spoon and transfer to a holding plate.

8. Add the reserved vegetables and cook until lightly browned, about 5 minutes.

9. Stir in flour and cook, stirring, until beginning to brown, about 1 minute.

10. Stir in the marinade, then return the beef and bacon to the pot.

11. Bring to a slow simmer.

12. Add small onions if you used them. Add salt and pepper to taste. Bring to a slow simmer. Reduce the heat to very low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours. You need to watch closely and stir. If it gets too thick and is sticking, you can use some of the optional bouillon/water.

13. After about 1 hour, Add mushrooms. Cover and cook until tender, about 20 minutes.

14. Add chopped parsley, stir gently.

15. Serve over rice or French bread.

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