Ingredients:

*4 pc of thick sliced bacon, cut into strips

*olive oil *

2 – 2½ lbs. boneless beef chuck or good quality stew meat, trimmed and cut into 1″

pieces

*salt and black pepper to taste

*¼ cup all-purpose flour

*2 cups red wine

*4 large carrots, peeled & cut, ½” thick pieces

*1 medium onion, diced

*4 garlic cloves, minced

*1 tablespoon tomato paste

*4 cups beef broth

*2 bay leaves

*1 teaspoon dried thyme

*1 lb. small potatoes, halved or quartered

Directions:
In a large, oven-proof pot, brown bacon over medium heat. Set bacon aside. Save the bacon grease for browning the beef. Put beef in a large mixing bowl and season with ½ tablespoon salt and 1 teaspoon pepper. Sprinkle beef with ¼ cup flour and toss to combine and coat beef. Brown beef in batches in the hot bacon grease. Cook until completely browned (3-4 min per side). Add olive oil if more is needed. Transfer browned beef to the bowl with bacon. Add 2 Tablespoons olive oil to the same pot. Add sliced carrots, diced onion and minced garlic, and saute until soft. Add 1 tablespoon tomato paste and saute for another minute. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to “deglaze” the pot. Return beef and bacon to the pot. Add 4 cups beef broth, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt and ½ teaspoon pepper to the pot. Stir to combine and bring to a low boil. Add potatoes, making sure they are submerged then cover and transfer to a 325˚F oven for an hour and 45 min.

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