Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 slices turkey bacon, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme
- 2 bay leaves
- 1 pound mushrooms, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, cook the turkey bacon over medium heat until crisp. Remove and set aside.
- In the bacon fat, brown the beef chunks in batches. Transfer to a plate.
- Add onions and carrots to the pot, sautéing until softened.
- Stir in garlic and cook for another minute.
- Add the wine, beef broth, tomato paste, thyme, and bay leaves. Return the beef and turkey bacon to the pot.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- In the last 30 minutes of cooking, add the mushrooms.
- Season with salt and pepper, and serve.
Notes
- The dish can be made a day ahead; the flavors will develop even more.
- Serve with crusty bread for dipping.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg