From the kitchen of Jane Lizop
Meat - makes 8 servings
Prep time: 45 mins
Cook time: 4 hrs
Rest time: none
- 3 or 4 Carrots
- 1 or 2 Onion
- 8 ounces Bacon
- 1 tablespoon Olive oil
- 4 cloves Garlic
- 1 tablespoon Tomato paste
- 3 pounds Beef chuck (cubed)
- 2 tablespoons Flour
- 1 quart Beef bouillon
- 3 or 4 Laurel leafs
- 1 sprig Thyme
- 8 to 10 ounces Mushroom
- 1 quart Red wine (burgundy)
Preheat oven to 425 F.
In a dutch oven placed over medium high stove burner, cook diced bacon bits in the olive oil, until browned.
Add the beef cubes, cook while stirring until browned on all sides (but not cooked through)
Add sliced carrots and onions, cook while stirring for 3 minutes.
Add flour, stir, and place uncovered in oven at 425 F for 4 minutes.
Remove from oven, stir, then put back in oven for 4 more minutes.
Lower oven temperature to 325 F.
Place dutch oven on high stove burner, add beef bouillon and wine until all ingredients are submerged, then add garlic, tomato paste, laurel leaves and thyme.
Bring to a boil while stirring, then cover dutch oven with lid and place in the oven to cook for 4 hours. Check the dish at least every hour (every half hour towards the end), to make sure there is enough liquid. If too evaporated, add more wine and/or beef bouillon. By the end of 4 hours, the sauce should have thickened, but not evaporated entirely.
When cooked, take the dish out of the oven and let it cool for 10 minutes. While cooling, cook sliced mushrooms in butter until soft, then add them to the stew when cooked.
Serve with fresh tagliatelle pasta.