- Level: Easy
- Total: 2 hr 45 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 762 mg
- Level: Easy
- Total: 2 hr 45 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 26 mg
- Sodium
- 762 mg
Ingredients
Directions
- Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.
- Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
- Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours.
- Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
- Ladle into individual bowls over mashed potatoes and serve.
