- 1 (3-pound) boneless chuck roast, cut into 1-inch cubes
- 1 large onion, sliced
- 1 garlic clove, minced
- 1 tablespoon dried parsley flakes
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 cup dry red wine
- 2 tablespoons olive oil
- 4 bacon slices, cut crosswise into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 pound baby carrots
- 1 (16-ounce) package frozen pearl onions
- 2 tablespoons butter or margarine
- 1 (8-ounce) package fresh mushrooms
- Mashed Potato Bowls
- Garnishes: fresh thyme sprigs, fresh chives
How to Make It
Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Combine wine and oil; pour over meat mixture. Cover or seal, and chill 1 hour. Drain well, reserving marinade.
Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; place in a zip-top plastic bag, and freeze.
Brown beef in reserved drippings. Drain and return to pan; sprinkle with flour, and cook, stirring constantly, 1 to 2 minutes. Add reserved marinade and broth; bring to a boil.
Bake, covered, at 300° for 1 hour and 30 minutes or until beef is tender. Add carrots and onions; bake 30 more minutes.
Melt butter in a large skillet; add mushrooms, and sauté until tender. Add to beef mixture. Cool and spoon into a freezer container; freeze up to 1 month.
Remove bacon and stew from freezer; thaw in refrigerator overnight. Place stew in a Dutch oven; cook over medium heat, stirring occasionally. Serve in Mashed Potato Bowls. Sprinkle with bacon, and garnish, if desired.