Ingredients:
- 2 lbs beef chuck, cut into cubes
- 4 strips bacon, chopped
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup red wine (substitute with beef broth)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook bacon in a large pot until crispy, remove and set aside.
- In the same pot, brown beef cubes in bacon fat, then remove.
- Sauté onion, carrots, and garlic until softened.
- Stir in flour, cook for 2 minutes. Add wine, beef broth, tomato paste, thyme, and bay leaf.
- Return beef and bacon to the pot, bring to a simmer.
- Cover and cook on low for 2.5-3 hours until beef is tender.
- Serve hot, garnished with fresh parsley.
Notes:
- Serve over mashed potatoes or with crusty bread.
Prep Time: 20 mins | Cooking Time: 3 hrs | Total Time: 3 hrs 20 mins | Kcal: ~550 | Servings: 6