Updated: Mar 30, 2019
So this is a meal that is for the time of the year when it's cold and you need something warm and hearty to make. I remember watching Julia Child make her version of this many years ago and it's one of those foods that brings me back to being a kid. In fact we recently had this for my birthday dinner and it was a big hit with the family. This recipe serves 4-5.
1 Tbsp Olive oil (use more if needed)
2 slices of bacon chopped
2 lbs. of chuck or pot roast
2 small onions chopped
1 cup baby carrots
3 cloves of chopped garlic
1 Tbsp. flour
1 1/2 cups beef broth
4 sprigs fresh thyme
1 bay leaves
½ Tbsp. butter
5 oz. small mushrooms
1 Tbsp tomato paste
1 ½ cups dry red wine (ex. Pinot Noir, Shiraz)
Salt & fresh ground pepper
Chopped fresh Parsley for garnish
1. Heat oven to 375°F. Heat the 1 Tbsp. oil in a large Dutch oven on medium. Add bacon and cook, stirring occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate. Discard all but 2 Tbsp. fat.
2. Pat beef dry with paper towels. Next season with a dash of each salt and pepper and cook in 2-3 batches while turning occasionally to brown on all sides. You might need to add extra oil so keep on hand.
3. Chop up the onions and season with ¼ tsp each salt and pepper. Cook, covered while stirring occasionally for 6 min. Add the carrots to the onions and cook for about 6 – 8 minutes until the onions are tender. Then stir in ⅔ of the garlic and cook 1 minute. Next stir in tomato paste for about 1 minute. Sprinkle flour over the top and cook, stirring, 2 minutes. Then stir in your wine.
4. Return beef and bacon to pot. Add broth, thyme, and bay leaf. Bring to a simmer. Cover the pot and put it in the oven to cook until beef is very tender and easily breaks apart. 2 to 2 ¼ hrs.
5. Five minutes before beef is done, melt butter in large skillet on medium. Add mushrooms, season with a dash of each salt and pepper, increase heat to medium-high and cook, stirring occasionally for about 5-6 minutes then add remaining garlic and cook for about 1 minute.
6. Remove thyme and bay leaf and add the garlic and mushrooms to the stew. Sprinkle with parsley. Serve with mashed potatoes, rice or noodles.