Ingredients
- 2 lbs of beef chuck roast, cut into 2-inch pieces
- 6 oz of bacon, cut into small pieces
- 2 tbsp of olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 cloves of garlic, minced
- 2 tbsp of tomato paste
- 3 cups of red wine (preferably Burgundy)
- 2 cups of beef broth
- 1 bay leaf
- 1 tsp of thyme
- Salt and pepper to taste
- 1 lb of mushrooms, quartered
- 2 tbsp of butter
- 2 tbsp of flour
- Chopped parsley for garnish
Directions
Step 1
Preheat the oven to 350°F.
Step 2
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside.
Step 3
Season the beef with salt and pepper. Add the olive oil to the pot and brown the beef on all sides. Remove the beef from the pot and set it aside.
Step 4
Add the onions, carrots, and garlic to the pot and cook until the vegetables are soft.
Step 5
Stir in the tomato paste and cook for 1-2 minutes.
Step 6
Add the red wine, beef broth, bay leaf, thyme, and cooked bacon to the pot. Bring the mixture to a simmer.
Step 7
Add the beef back to the pot, cover it, and place it in the oven for 2-3 hours or until the beef is tender.
Step 8
While the beef is cooking, sauté the mushrooms in butter until they are browned. Set them aside.
Step 9
Once the beef is tender, remove it from the oven and transfer it to a serving dish. Remove the bay leaf from the pot.
Step 10
In a small bowl, whisk together the flour and ¼ cup of cold water. Stir the mixture into the pot and bring it to a simmer until the sauce thickens.
Step 11
Add the sautéed mushrooms to the pot and stir to combine.
Step 12
Pour the mushroom sauce over the beef in the serving dish. Garnish with chopped parsley and serve with crusty bread or mashed potatoes.
