Ingredients

• 1500 gms (3.33 lbs) beef chuck, cut into cubes
• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 3 garlic, minced cloves
• 200 gms (0.44 lb) button mushrooms, sliced
• 150 gms (0.33 lb) bacon, diced
• 750 mls (3.13 cups) red wine
• 500 mls (2.08 cups) beef broth
• 2 tbsps tomato paste
• 2 tbsps olive oil
• 2 tbsps butter
• 2 tbsps flour
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 salt, to taste
• 1 black pepper, to taste

Instructions

1. Preheat your oven to 180°C (350°F).
2. In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.
3. Pat the beef cubes dry with paper towels and season with salt and pepper. In the same pot, add the beef in batches, searing until browned on all sides. Remove and set aside.
4. In the same pot, add the remaining olive oil and butter. Add the chopped onions and carrots, cooking until they are softened, about 5 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Sprinkle the flour over the vegetables and stir to coat. Cook for another 2 minutes to eliminate the raw flour taste.
7. Pour in the red wine and beef broth, stirring to combine with the flour. Add the tomato paste, bay leaves, and thyme, bringing to a simmer.
8. Return the seared beef and bacon to the pot. Cover with a lid and place in the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender.
9. In the last 30 minutes of cooking, add the sliced mushrooms to the pot.
10. Taste and adjust seasoning with salt and pepper as needed. Serve hot with mashed potatoes or crusty bread.

Notes

• This classic French stew is perfect for a hearty meal.
• Make sure to use a good quality red wine.