Ingredients:
3 lbs beef chuck, cut into 2-inch pieces
6 slices bacon, chopped
1 large onion, finely chopped
3 carrots, sliced
2 garlic cloves, minced
2 cups beef broth
2 tablespoons tomato paste
1 lb mushrooms, quartered
1/4 cup all-purpose flour
3 tablespoons olive oil
1 bouquet garni (thyme, bay leaves, parsley)
Salt and pepper, to taste
Instructions:
Heat the olive oil in a large pot over medium heat. Add the bacon and cook until crisp. Remove the bacon and set it aside.
Season the beef chunks with salt and pepper. In the same pot, brown the beef in batches to ensure each piece is well-seared. Remove the beef and set it aside with the bacon.
In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook until the onion becomes translucent.
Sprinkle flour over the vegetables and stir well, ensuring the vegetables are evenly coated and the bottom of the pot is scraped to incorporate the flavorful bits.
Return the beef and bacon to the pot. Stir in the tomato paste and add the bouquet garni. Increase the heat to bring the mixture to a boil, then lower it to a simmer and cover the pot. Let it cook gently for about 2 hours.
About 30 minutes before the stew is done, heat a small amount of oil in a separate pan and sauté the mushrooms until golden. Add the cooked mushrooms to the stew and continue to simmer.
Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 6
