Description

This is a special French beef stew that is so good, it can be served for special occasions. Serve with mashed potatoes or egg noodles.

Ingredients

• 1 T. canola oil
• 2 1/2 lb. beef chuck roast, cut into 1 inch cubes
• 1/2 t. salt
• 1/4 t. black pepper
• 1 lb. large carrots, peeled and cut into 1 inch pieces
• 1 medium yellow onion, cut into large pieces
• 2 cloves garlic, finely chopped
• 750 ml good-quality dry red wine, like Pinot Noir
• 2 c. beef broth
• 1 t. chopped fresh thyme
• 6 slices bacon, crisply cooked and crumbled
• fresh thyme leaves, if desired

Steps

1. In 7 quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels; season with salt and pepper. Place beef in pot, working in batches as necessary as to not overcrowd the meat.
2. Cook 4 - 6 minutes, searing all sides of beef. Transfer to plate.
3. Add carrots and onion to pot, and cook 3 - 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic; and cook 1 minute, stirring frequently. Add wine, beef broth and thyme to pot, and stir until well combined.