Ingredients:
🥩 2 pounds beef chuck, cut into 1-inch cubes
🧅 1 large onion, diced
🥕 2 carrots, sliced
🧄 4 cloves garlic, minced
🍄 8 oz mushrooms, sliced
🍷 2 cups beef broth
🍅 2 tablespoons tomato paste
🌿 1 bay leaf
🌿 1 teaspoon fresh thyme leaves
🥓 4 slices of bacon, chopped
🧂 Salt and pepper to taste
🧈 2 tablespoons butter
🌰 2 tablespoons vegetable oil
🌽 2 tablespoons flour (optional for thickening)
📝 Instructions:
1️⃣ Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pan. 🥓🔥
2️⃣ Brown the Beef: In the same pot, add butter and oil. Brown the beef cubes on all sides. Once browned, remove and set aside. 🥩🍳
3️⃣ Sauté the Vegetables: Add diced onions, carrots, and garlic to the pot. Sauté until the onions are soft and slightly caramelized. 🧅🥕🧄
4️⃣ Add Mushrooms: Toss in the sliced mushrooms and cook until they release their liquid. 🍄🔥
5️⃣ Deglaze the Pot: Add tomato paste and stir well. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. 🍷🥄
6️⃣ Simmer: Return the browned beef and bacon to the pot. Add the bay leaf and thyme. Cover and simmer for 2 hours on low heat, or until the beef is tender. 🌿🥩🔥
7️⃣ Thicken the Sauce (Optional): If the sauce is too thin, mix the flour with a bit of cold water and stir into the stew to thicken. 🌽🥄
8️⃣ Serve: Remove the bay leaf and serve with mashed potatoes or crusty bread for the perfect French comfort meal. 🍽️🍞
Preparation time: 20 minutes
Cooking Time: 2 hours 30 minutes
Servings: 6
Calories: 480 kcal per serving
Notes 💡:
◻️ For a non-alcoholic version, substitute the wine with extra beef broth and a tablespoon of balsamic vinegar. 🍷🔁🍇
◻️ This dish tastes even better the next day, as the flavors have time to meld. 🍲
