- 2 slices of bacon
- 1/2 tbsp. olive oil
- 1 1/2 pounds stewing beef cut into 1 ½ inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tbsp. flour
- 2 to 3 cups beef broth
- 1 tbsp. tomato puree/paste*
- 1 bay leaf
- 1 clove garlic, mashed
- 1 tsp. thyme leaves
- 2 shallots sliced, or 1 onion
- 1/2 lb. sliced fresh mushrooms or 1 tin mushrooms
*Freeze left over tomato puree for another recipe!
- In a large skillet, sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove bacon and place in a large casserole dish with a slotted spoon. Set casserole aside.
- Dry the beef in paper towels. Reheat fat/oil in the skillet until very hot (almost smoking). Sauté beef, a few pieces at a time, and add to casserole with bacon once done.
- While browning the meat, preheat oven to 450 degrees.
- In the same skillet, brown the sliced vegetables and add to the casserole dish and toss with salt and pepper. Sprinkle the flour onto the mixture and toss to coat. Set casserole, uncovered, in the middle position of preheated oven for 2 minutes. Toss the meat and return to oven for 2 more minutes. Remove casserole from oven and turn heat back to 325 degrees.
- Stir the broth into the casserole so the meat is barely covered. Add the tomato paste, garlic, and herbs. Cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 ½ to 3 hours. The meat is done when a fork pierces it easily.
- In the last 1/2 hour of the beef cooking, prepare the onions and mushrooms by sautéing in butter or margarine.
- When beef is cooked, remove bay leaf, skim any fat that has accumulated and add the onions & mushrooms.
- Serve over mashed potatoes with vegetables on the side.
Serves 4 -6