This hearty stew calls for equal amounts of red wine and chicken stock. This stew is delicious over mashed potatoes.
3 pounds beef chuck, trimmed and cut into 1 1/2-inch cubes 11/2 teaspoons salt 1 teaspoon ground black pepper 4 ounces sliced bacon, cut into 1/2-inch pieces 1 tablespoon vegetable oil 2 medium-large onions, chopped coarse (about 2 cups) 2 shallots, chopped coarse (about 1 cup) 2 large celery stalks, chopped coarse (about 1 cup) 2 large carrots, chopped coarse (about 1 cup) 3 medium garlic cloves, minced 3 tablespoons flour 1 1/2 cups full-bodied red wine 1 1/2 cups chicken stock or low-sodium canned chicken broth 2 bay leaves 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage 1 pound white button mushrooms, quartered 1/4 cup minced fresh parsley leaves
1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Fry bacon in large ovenproof Dutch oven over medium heat until golden brown, about 7 minutes. Drain bacon, reserving bits and drippings separately. Increase heat to medium-high and heat 2 tablespoons bacon drippings in Dutch oven. Add half of meat and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with another tablespoon of bacon drippings and remaining meat. 2. Add onions, celery, and carrots to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and shallots and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, sage, and thyme, and bring to a simmer. Add meat and bacon bits and return to a simmer. Cover and place pot in oven. Cook until meat is almost tender, 2 to 2 1/2 hours. 3. Meanwhile, heat 2 tablespoons bacon drippings in large skillet. Add mushrooms and sauté over high heat until browned, 5 to 7 minutes. Transfer mushrooms to large bowl. Add cooked pearl onions and sauté until lightly browned, 2 to 3 minutes. Add onions to bowl with mushrooms. 4. Add mushrooms and onions to stew when meat is almost tender. Cover and return pot to oven. Cook until meat is completely tender, 20 to 30 minutes. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.) 5. Stir in parsley, discard bay leaves, adjust seasonings, and serve.
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