Developing the flavors in layers creates a super-rich and thick stew full of chunky carrots, mushrooms, tender beef, pearl onions and bacon. Toasted artisan bread makes an ideal accompaniment that helps mop up any remaining stew at the end of the meal.
1 Tbsp. vegetable oil
4 slices thick-cut bacon, coarsely chopped
1 1/2 lb. beef stew meat, cut into 1 to 1 1/2-inch cubes
1 lb. white mushrooms, quartered
4 medium carrots, cut into 1/2-inch thick slices (1 1/2 cups)
1 clove garlic, finely chopped
1 tsp. fresh thyme
1/4 cup all-purpose flour
2 cups original beef stock
1 cup dry red wine
1 Tbsp. Contadina® Tomato Paste
1 bay leaf
1 bag (about 14 oz.) frozen pearl onions, thawed
Coarsely chopped fresh parsley, optional
Preheat oven to 350°F. Heat oil in an oven-proof Dutch oven over medium heat. Add bacon and cook until browned and crisp; remove onto paper towels. Cook beef in 2 batches so the pan isn’t over-crowded, and the meat can brown instead of steam. Cook beef in bacon grease until nicely browned on all sides. Remove beef to a bowl and set aside.
Add mushrooms, carrots, garlic and thyme to pan; cook 5 minutes, stirring frequently. Sprinkle flour over vegetables and cook 1 minute, stirring constantly.
Add stock, wine, tomato paste and bay leaf; bring to boil, scraping up any browned bits from pan with a wooden spoon. Stir in beef and any juices, bacon and onions.
Cover pan and place in oven. Cook 1 1/2 hours or until beef is tender. If you prefer a thicker stew, return to stove top to simmer, uncovered, 5 to 10 minutes over medium heat, until desired consistency. Remove bay leaf and stir in parsley before serving.