1 Tbsp olive oil
4 oz bacon, diced
2 ½ lb beef chuck roast, cut into 1 inch cubes
Kosher salt, freshly ground pepper
1 lb carrots, sliced into 1 inch chunks
1 large onion, diced
3 cloves chopped garlic, about 2 tsp
¾ bottle dry red wine
2 Tbsp tomato paste
2 ½ C boxed beef broth, or homemade
½ teaspoon thyme
4 to 6 Tbsp butter, room temperature
3 Tbsp flour
½ lb frozen pearl onions
1 lb mushrooms, stems discarded, caps sliced
¼ C fresh flat leaf parsley
Preheat oven to 300. Heat the olive oil in a large Dutch oven. Add bacon and cook over medium heat for about 8 minutes, stirring, until lightly browned. Remove with slotted spoon. Dry beef cubes with paper towel and then sprinkle them with salt and pepper. In batches in single layer, sear the beef in hot oil for about 5 minutes, turning to brown all sides. Remove the cubes to plate with bacon and continue searing until all beef is browned. Set aside.
Toss the carrots, onions, 1 ½ teaspoon salt, ½ teaspoon pepper back in pan and cook over medium heat for 10 minutes, stirring occasionally. Add garlic and cook for about 1 minute. Put meat and bacon back into pot with the juices. Add tomato paste and thyme. Add wine and beef broth to almost cover the meat. Bring to a boil, cover pot with tight fitting lid and place in the oven for about 1 ½ hours, or until the meat and vegetables are very tender. Remove from the oven and place on top of stove. Sauté the onions and mushrooms. Melt 1 tablespoon butter in pan and sauté frozen onions for about 10 minutes until browned. Remove from pan and add to stew. Melt another tablespoon butter in pan and sauté mushrooms until lightly browned, and add to stew. Combine 3 tablespoons butter and 3 tablespoons flour with a fork and stir into the stew. Simmer, uncovered for about 10 minutes. Add fresh parsley. Check the seasons. Serve.
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