Beef Braised with Red Wine

This stew is thick (although some times I add more liquid at the end), warm, delicious, and NOT light. This is from the PBS show Everyday Foods. I have to say this is one of my favorite fall dishes. This is my third year of using this recipe and I still love it. We had it with a salad tonight, but other times we have served it with a yummy fresh bread and butter, or polenta. I know that sounds weird but it taste so good. Don't hate. ;O)

ingredients 1/4 cup olive oil 8 ounces button mushrooms, trimmed and quartered if large 5 strips bacon, cut into 1/2-inch pieces 3 pounds boneless beef rump roast cut into 1-inch pieces coarse salt and ground pepper 1 clove garlic, smashed 1 tablespoon tomato paste 2 tablespoons flour 3 cups dry red wine 2 cups low-sodium chicken broth 1 bay leaf 4 carrots, peeled and cut into 1-inch chunks 10 ounces pearl onions, peeled 2 tablespoons butter, cut into pieces 2 tablespoons parsley, chopped (optional)

Beef Braised with Red Wine Serves 4 | Prep Time: 15 minutes | Total Time: 3 hours Preheat oven to 350 degrees. In a 5-quart Dutch oven with a tight fitting lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Generously season beef with salt and pepper. Add 1 tablespoon oil to pot and brown meat, in batches, 2 to 3 minutes per batch (add up to 1 tablespoon oil per batch as needed); transfer to plate. Pour off all but 1 tablespoon oil. Add bacon to pot and cook over medium until brown, 5 to 6 minutes. Add tomato paste, cook until fragrant, 30 seconds. Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and meat. 2. Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 to 2 1/2 hours. 15 minutes before end of cooking remove, add mushrooms to pot. Remove from oven and stir in 1 tablespoon butter. Serve topped with parsley, if using.