Beef Stew
"Restaurant-quality flavorful and hearty Beef Stew with slow cooked tender beef, bacon, carrots and potatoes in a delicious gravy broth...."
INGREDIENTS
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8 ounces applewood smoked bacon (, chopped)
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1/3 cup all-purpose flour
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2 1/2 pounds chuck beef (cut into 1-inch cubes)
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Salt and pepper (, to taste)
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2 Tablespoons olive oil
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1 yellow onion (, chopped)
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5 cloves garlic (, minced)
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2 Tablespoons red wine vinegar
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1 cup good quality dry red wine (, such as Pinot Noir, Burgundy or. Cote du Rhone)
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5 cups beef stock or broth
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2 teaspoons better than bouillon beef*
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1 tablespoon tomato paste
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2 bay leaves
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1 teaspoon chopped fresh rosemary (,or ½ teaspoon dried)
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1 teaspoon fresh thyme leaves (, or ½ teaspoon dried)
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4 large carrots (peeled, sliced diagonally into chunks)
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1/2 lb mini gold or fingerling potatoes (, cut in small chunks)
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8 ounces frozen whole pearl onions (, (optional or to use fresh pearl onions, see note below**))
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8 oz white mushrooms (, sliced, (optional))
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3 Tablespoons all-purpose flour
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