Ingredients
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2 lbs stewing beef, cut into 1 inch chunks
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2 cups red wine
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1 bay leaf
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1 onion, cut into quarters
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1 clove garlic
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4 tablespoons butter
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6 slices bacon, diced
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1/2 cup flour
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1 teaspoon thyme
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1 1/2 cups beef stock
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salt and pepper
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3 tablespoons butter
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12 mushrooms, quartered if large
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2 tablespoons chopped fresh parsley
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2 whole cloves
Instructions
- In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
- Cover and marinate in refrigerator for 4-12 hours.
- Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
- Remove beef from marinade and pat dry.
- Discarde marinade, reserving onion and garlic.
- Dredge beef with flour to coat.
- Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
- Place browned beef in oven-proof casserole dish.
- Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
- Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
- In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
- Stir in crispy bacon and season with salt and pepper.
- When stew is done, serve with mushrooms and bacon and sprinkle with parsley.