bacon cut into lardons
1 inch cubes
2 inch pieces
large white onion
minced or thinly sliced
I used tapioca flour
bottle dry red wine
like a pinot noir
carrot cut into 2 inch pieces added in beginning
carrots cut into discs
added later towards end
package pearl onions
parsley, thyme, 2 bayleaf which are removed later
package white or brown mushrooms
quartered (more if you love mushrooms)
Brown bacon to crisp. Remove from pan, drain on paper towels.
Dry meat with paper towels
Season with salt and pepper.
Flour the meat and brown in the bacon grease. Remove to a bowl.
Using same pan or dutch oven, soften onion and add carrots.
Add garlic and sauté briefly.
Put beef cubes and bacon back into a dutch oven or crock pot.
Add wine and tomato paste, pearl onions.
Add enough beef stock to cover the meat.
Cook in dutch oven for three hours.
You can do this on top of stove, but I prefer to place dutch oven in a 325 degree oven.
OR, you can put in a crock pot on high for 3 to 4 hours.
One hour before serving, add the carrot discs. (remove the carrot that is in there).
Remove the carrots pieces in the stew along with the bay leaf and other herbs.
Thirty minutes before serving sauté mushrooms in olive oil.
You can cook the carrots separately and add at the end if you desire.
Add in cooked mushrooms.
Cook until carrots are done.
Top with fresh chopped parsley.
Serve over mashed potatoes or creamy polenta.
I replace wheat flour with tapioca flour to make this recipe gluten free, paleo and lower carb. There is no taste difference.