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• 1 tbsp extra-virgin olive oil
• 6 oz bacon, roughly chopped
• 3 lb beef brisket, chuck steak, or stewing beef, cut into 2-inch chunks
• 1 large carrot, sliced ½-inch thick
• 1 large white onion, diced
• 6 cloves garlic, minced, divided
• 1 pinch coarse salt
• 1 pinch ground pepper
• 2 tbsp flour (for thickening the stew)
• 12 pearl onions (optional)
• 3 cups red wine (like Merlot, Pinot Noir, or Chianti)
• 2-3 cups beef stock (use 3 cups if using 2 cups of wine)
• 2 tbsp tomato paste
• 1 beef bouillon cube, crushed
• 1 tsp fresh thyme, finely chopped
• 2 tbsp fresh parsley, finely chopped, divided
• 2 bay leaves
• 1 lb white or brown mushrooms, quartered
• 2 tbsp butter (for sautéing mushrooms)
Instructions:
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