Ingredients:
2 lbs beef chuck, cut into cubes
4 strips of bacon, diced
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
2 cups red wine (preferably Les Deesse)
2 tbsp all-purpose flour
1 lb mushrooms, sliced
4 large carrots, peeled and chopped
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large Dutch oven or pot, cook the bacon until crispy. Remove and set aside.
Add olive oil to the same pot and brown the beef in batches. Set aside.
In the same pot, sauté the onions and garlic until fragrant.
Add the tomato paste and stir until combined.
Add the beef broth and red wine, stirring to combine.
Add the beef and bacon back into the pot.
Toss the sliced mushrooms and chopped carrots into the pot and stir to combine.
Sprinkle the flour over the mixture and stir to thicken.
Cover the pot and simmer for 2-3 hours, or until the beef is tender and the sauce is thick.
Season with salt and pepper to taste.
Serve with fresh parsley and a glass of Les Deesse red wine.
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