This is one of my favorite beef dishes. I love, love, love the rich flavor of the veggies and how it all stews together in the slow on-the-stove cooking (over an hour). The traditional wine for this is Burgundy but nowadays you’ll find it rebranded as pinot noir. It’s okay to get the pre-sliced mushrooms and toss them in, but they smell so earthy when you’re chopping them. And, honestly, any dish that starts out with cooking five slices of bacon…well, yeah! I like to have this with mashed potatoes but any starch to absorb the lovely sauce would do.
- 5 slices thick-cut bacon, chopped
- 1 large onion, chopped
- 8 oz carrot chips
- 1 rib celery, chopped
- 2 lbs lean stew beef, cubed
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- pinch of allspice
- 1 Tbsp flour
- 1 tsp tomato paste
- 8 oz chopped fresh mushrooms
- 1 c pino noir
- 1/2 c beef stock
- In a large skillet, cook bacon and drain on paper towels.
- Pour off fat, reserving 2 Tbsp
- Saute the onions, carrots, and celery for five minutes, until soft.
- Transfer to a bowl with slotted spoon.
- Season the beef with salt and pepper, and brown in the skillet.
- Crush herbs and sprinkle with flour over browned meat.
- Add the mushrooms, vegetables, bacon, wine, tomato paste, and broth.
- Cook over low, covered for 1 hour and 15 minutes.
- Serve with mashed potatoes.