Ingredients:

  • 2.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/2 pound thick-cut bacon, cut into 1-inch pieces
  • 8 oz cremini mushrooms, quartered
  • 1 (750 ml) bottle dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
  • 2 cups beef broth, low sodium
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 tablespoon butter, unsalted
  • 1 tablespoon all-purpose flour (for thickening, optional)

Instructions:

  1. Season the beef with salt, pepper, thyme and rosemary. Toss with flour. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides; don't overcrowd the pot. Remove the beef and set aside.
  2. Add bacon to the Dutch oven and cook until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot. Add the onion, carrots, and celery to the pot and sauté until softened. Add garlic and cook for 1 minute more.
  3. Add the quartered mushrooms to the pot and sauté until they have released their moisture and browned slightly.
  4. Return the beef to the pot. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, and bay leaf. Bring to a simmer.
  5. Cover the Dutch oven and reduce the heat to low. Simmer for 1.5 - 2 hours, or until the beef is very tender.
  6. If the sauce is too thin, whisk together the butter and flour to form a beurre manié. Stir the beurre manié into the simmering stew and cook until the sauce has thickened slightly.
  7. Remove the bay leaf. Stir in the cooked bacon. Season with salt and pepper to taste. Serve hot.