When the cold wind blows and the snow is falling, a flavorful stew is just what is needed to warm your bones.
½ cup flour
2 tsp. salt, divided
¾ tsp. freshly ground black pepper, divided
2 ½ lb. beef stew meat
4 slices bacon, chopped and divided
1 onion, chopped
1 cup chopped carrots
4-6 cloves garlic, minced
1 ½ cups dry red wine
14-16 ounces beef broth
8 ounces sliced mushrooms
1 – 6 ounce can tomato paste
2 tsp. chopped fresh thyme, or 1 tsp dried
2 bay leaves
1 – 16 ounce package frozen pearl onions, thawed
Place cubed beef in a large covered container or plastic bag with the flour, 1 tsp salt and ¼ tsp pepper, seal and shake to coat.
Cook one third of the bacon in a large Dutch oven over medium high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add one third of the beef to drippings in pan; cook and stir until brown on all sides. Remove beef from pan. Repeat with remaining bacon and beef.
Add chopped onions, carrots, and garlic to drippings (you made need to add a little cooking oil), saute for 5 minutes or until soft and starting to brown. Stir in red wine and broth, scraping pan to loosen browned bits. Add tomato paste, stirring to incorporate, then the thyme, bay leaves, remaining salt and pepper, pearl onions, mushrooms, bacon, and beef; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef over noodles.
Allow 3 hours in cooking time.
Excellent reheated the next day.