Beef Stew

Looks like I got this recipe from Pinterest and when I tried to go back to find the original website it came from, the link was blocked.  Oh well.

Preheat the oven to 325 degrees.

6 ounces thick sliced bacon, cut into 1/4 inch pieces

Saute in a large, oven-proof pot over medium heat.  Remove to a bowl (leave the grease in the bottom of the pot).

2 1/2 pounds boneless chuck, cut into 1 inch pieces (I cleaned it up quite a bit since neither of us enjoy chomping on a huge wad of fat)
flour, salt and pepper

Season and dredge the meat.  Brown in batches in bacon fat.  Transfer to the bowl with the bacon.

2 cups pinot noir 

Add to the pot, bring to a boil, scrape bits from the bottom.

1 pound mushrooms, sliced thick

Add to the pot and cook 10 minutes.  Return the meat and bacon to the pot.  While the mushrooms are cooking...

2 tablespoons olive oil
4 large carrots, cut into 1/2 inch pieces
1 medium yellow onion, diced
4 cloves garlic, chopped

In a large skillet, cook 4 minutes at medium/high heat.

1 tablespoon tomato paste

Add to skillet and cook 1 minute.  Add contents of skillet to the pot.

4 cups beef broth (I always use unsalted beef stock so I can add the amount of salt I want to taste)
2 bay leaves
1 teaspoon dry thyme (leaves, not ground)
1 teaspoon salt
1/2 teaspoon pepper

Add to pot and bring to a boil.

1 pound small potatoes, halved or quartered depending on their size

Add to the pot.  Cover and cook in the oven for 1 hour and 45 minutes.  Serve with crusty bread.

Even Big Mac wanted in on the action.