This classic dish is an ideal stew for a chilly Fall evening. The rich flavors all come together and fill you with warmth and comfort in each bite. Serve with slices of Fresh Baguette, and use them to soak up the delicious broth. This stew also reheats very well, so you can enjoy it the next day for lunch or even dinner again.
- 3 1/2 Pounds Stewing Beef
- 6 Oz. Thick Cut Bacon
- 2 tbsp. Unsalted Butter
- 3/4 lb. Small Button Mushrooms, Sliced
- 1 Onion, Finely Chopped
- 1 Carrot, Finely Chopped
- 2 Garlic Cloves, Minced or Grated
- 3 Tbsp. Flour
- 3 Cups Red Wine
- 1 t/2 tbsp. Tomato Paste
- 1 Bouquet Garni
- About 3 Cups Beef Stock
- 1 tbsp. Fresh Flat Leaf Parsley, Chopped
- Kosher Salt and Freshly Ground Black Pepper
- Cut the beef into about 2 inch pieces, if it is not already done for you, and slice the bacon into small cubes.
- In a large heavy flameproof casserole over medium heat cook the bacon until golden brown.
- Remove with a slotted spoon and set aside. Pour off all but about 2 tbsp. of the fat.
- Increase the heat to medium high heat. Add the meat in batches in a single layer so it is able to brown.
- Cook the meat until it is browned on all sides, then transfer to a plate.
- In a large skillet heat 1 tbsp. of the butter and then add the mushrooms. Season with salt and pepper. Saute for about 2-3 minutes until they are golden in color. Then set them aside.
- When the beef is all browned pour off any of the fat left over in the pot.
- Melt the other tbsp. of butter, and once melted add the carrots, onions, and garlic. Season with salt and pepper.
- Cook them over medium heat until softened, about 4-5 minutes.
- Once softened, sprinkle the flour over the top, and cook for an additional 2 minutes.
- Add the wine, tomato paste, and bouquet garni.
- Bring to a boil, making sure to scrape all of the brown bits off of the bottom of the pan.
- Return the beef and bacon back to the pot.
- Then add the broth, and put enough so that the meat and vegetables are just covered when you press them down.
- Cover the pot, and simmer very gently over low heat for about 3 hours until the meat is tender.
- Add the mushrooms, then cover and cook for an additional 30 minutes.
- Discard the bouquet and sprinkle in the fresh parsley just before serving.