Ingredients
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3 slices bacon, diced
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1 lb boneless beef stew meat, cut into 1 inch pieces
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2 garlic cloves, minced
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1/2 teaspoon salt
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12 ounces mushrooms, halved
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1 (14 ounce) can beef broth
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1 1/2 cups dry red wine, such as cabernet sauvignon
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10 ounces small white pearl onions, peeled (about 24)
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1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
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1/4 cup flour
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1/4 cup water
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1/4 teaspoon fresh ground pepper
Instructions
- Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
- Transfer bacon with slotted spoon to a medium bowl; set aside.
- Brown meat with garlic, transferring it to a plate.
- Sprinkle evenly with salt and pepper.
- Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
- Transfer mushrooms to bowl with bacon.
- Set aside.
- Return meat with any juices to pan; add onions, broth, wine, and thyme.
- Bring to a boil; reduce heat to low.
- Cover; simmer 1 hour.
- Combine flour and water, mixing until smooth.
- Stir into meat mixture.
- Stir in reserved mushroom mixture.
- Bring to a boil; reduce heat.
- Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
- Remove thyme sprig if fresh thyme was used.
- Serve over noodles, rice or potatoes, if desired.