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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) boneless chuck roast, cut into 1-inch cubes |
1 large onion, sliced |
1 garlic clove, minced |
1 tablespoon dried parsley flakes |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1 cup dry red wine |
2 tablespoons olive oil |
4 bacon slices, cut crosswise into 1/4-inch pieces |
3 tablespoons all-purpose flour |
1 1/2 cups beef broth |
1/2 pound baby carrots |
1 (16-ounce) package frozen pearl onions |
2 tablespoons butter or margarine |
1 (8-ounce) package fresh mushrooms |
mashed potato bowls |
garnishes: fresh thyme sprigs, fresh chives |
Directions:
1. Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Combine wine and oil; pour over meat mixture. Cover or seal, and chill 1 hour. Drain well, reserving marinade.
2. Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; place in a zip-top plastic bag, and freeze.
3. Brown beef in reserved drippings. Drain and return to pan; sprinkle with flour, and cook, stirring constantly, 1 to 2 minutes. Add reserved marinade and broth; bring to a boil.
4. Bake, covered, at 300° for 1 hour and 30 minutes or until beef is tender. Add carrots and onions; bake 30 more minutes.
5. Melt butter in a large skillet; add mushrooms, and sauté until tender. Add to beef mixture. Cool and spoon into a freezer container; freeze up to 1 month.
6. Remove bacon and stew from freezer; thaw in refrigerator overnight. Place stew in a Dutch oven; cook over medium heat, stirring occasionally. Serve in Mashed Potato Bowls. Sprinkle with bacon, and garnish, if desired.
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