What You Need:
1/2 lb. mushrooms
2 lb. lean stew beef
1/2 C flour
1/2 t salt
1/4 t pepper
1/2 lb. bacon, cut into 1 in. pieces
2 C dry red wine
1 (14.5 oz) can beef stock
1/4 C brandy
2 T tomato paste
1 large onion, diced
2 carrots cut into 1 in. pieces
4 cloves of garlic, minced
1/4 t parsley
1 bay leaf
1/2 lb. baby potatoes, halved
2 T unsalted butter
1 T olive oil
1/2 C frozen pearl onions
1/2 C frozen peas
How to Make It:
Place the oven temperature on 350 degrees and allow the oven to heat up.
Trim stems from the mushrooms and cut the mushrooms in half.
Trim any visible fat from the beef then cut into 1 in. pieces.
Place the flour in a bowl.
Sprinkle the salt and pepper into the flour and toss to combine.
Flour the meat being sure to shake off any excess amounts.
Place the bacon in a Dutch oven over medium high heat.
Cook the bacon 6 minutes or until crisp.
Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
Add the beef pieces to the pan and brown for 8 minutes, being sure to turn so all sides brown evenly.
Remove the beef to the paper towel to drain and discard the bacon grease.
Return the bacon and beef to the pan.
Pour in the wine, beef stock and brandy.
Stir in the tomato paste.
Add the onion, carrot, garlic, parsley and bay leaf, stirring to combine.
Bring the mixture to a brisk boil.
Place the lid on the pan and place the pan in the oven.
Bake 2 hours then remove the pan and place back on the stove over medium heat.
Remove the bay leaf and discard.
Add the potatoes and bring the mixture to a brisk boil.
Return the stew to the oven and bake for 45 minutes.
Place the butter and olive oil into a skillet over medium heat.
Add the mushrooms and cook, stirring often, for 5 minutes or until the mushrooms are browned and the liquid has been absorbed.
Stir the mushrooms, onions and peas into the mixture.
Return to the oven and bake 15 more minutes.
Any extra can be placed in baggies and frozen for up to 3 months.