2lbstrimmed beef chuck, cut into 2-inch cubes patted dry with paper towels
Salt and freshly ground pepper
1 1/2cupsred cooking wine***
2cupsbeef broth or beef stock
1can diced tomatoesdrained
8ozcontainer of sliced mushrooms
Fry the bacon pieces until they’re crispy. While the bacon is cooking, cut the beef up into 2″ cubes and lightly pat dry with paper towels. Put 1/4 cup of flour in a small bowl and add a few shakes of both salt and pepper. Coat the beef pieces in the flour and set aside until the bacon is done cooking.
Once the bacon is crispy, set it aside on a paper towel. Leave the bacon fat in the pan and add an additional 2 TBSP olive oil. Once the oil is hot, add the beef and brown all sides. Meat doesn’t have to be cooked completely, but you want the sides to get nicely browned.
Dice onions and slice carrots. Crumble the bacon slices.
Once meat is browned, transfer it to a bowl. Don’t wash out the pan or feel like you have to scrape the pan out each time. Add another 2 TBSP olive oil and warm that up over medium heat. Once the oil is hot, add the diced garlic, onions and carrots. Toss the vegetables and cook for about 5 minutes. Add the beef back into the pan, along with the bacon.
Add remaining ingredients, except for the mushrooms. Start with the cooking wine, adding it in all at once and allowing it to boil slightly before adding in anything else.
Stir stew to combine spices with the other ingredients. Cover and simmer for 2-3 hours, stirring once every hour or so. Remove the lid for the last hour of simmering, to allow the stew to thicken.
About 15 minutes prior to serving, add the mushrooms.
Serve as a main dish alone, or atop mashed potatoes. Enjoy!
***In lieu of cooking wine, you can use grape juice, apple juice or instead, use a total of 3 1/2 cups beef broth.