- Cook Time
- Prep Time
- 2 slices bacon, chopped
- 1 pound beef chuck stew meat, 1 cut into 1 /2 -inch cubes
- 2 cups white mushrooms, quartered
- 3/4 pound carrots, peeled and chopped into 1/2-inch pieces
- 1 large onion, chopped
- 2 tablespoons tomato pastd
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup beef stock
- 3/4 cup dry red wine
- 2 tablespoons fresh thyme
- 1 small baguette, cut into 8 slices
In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes.
Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter. Season and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring, 2 minutes. Stir in the stock, wine and 1 tbsp. thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce 1 thickens, about 1 1/2 hours.
Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme and serve with the baguette slices.