Categories: Meals

Ingredients

• 1 lb. boneless beef chuck roast, cut into 3/4-inch cubes
• 1 tbsp. cooking oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups Pinot Noir or Burgundy wine
• 3/4 cup beef broth
• 1 tsp dried thyme, crushed
• 3/4 tsp dried marjoram, crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 bay leaves
• 3 cups whole fresh mushrooms
• 4 medium carrots, cut into 3/4-inch pieces
• 1 cup pearl onions, peeled, or frozen small whole onions
• 2 tbsp. flour
• 2 tbsp. butter, softened
• 2 slices bacon, crisp-cooked, drained, and crumbled
• Hot cooked noodles or mashed potatoes

Directions

1. In a Dutch oven, brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all the meat to Dutch oven.

2. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Cover and cook 25-30 minutes more or until meat and veggies are tender. Discard bay leaves.

3. In a small bowl, stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Serve with noodles or mashed potatoes.

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