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Ingredients
  • 8 ounces applewood smoked bacon , chopped
  • ⅓ cup all-purpose flour
  • 2 ½ pounds chuck beef cut into 1-inch cubes
  • Salt and pepper , to taste
  • 2 Tablespoons olive oil
  • 1 yellow onion , chopped
  • 5 cloves garlic , minced
  • 2 Tablespoons red wine vinegar
  • 1 cup good quality dry red wine , such as Pinot Noir, Burgundy or. Cote du Rhone
  • 5 cups beef stock or broth
  • 2 teaspoons better than bouillon beef*
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon chopped fresh rosemary ,or ½ teaspoon dried
  • 1 teaspoon fresh thyme leaves , or ½ teaspoon dried
  • 4 large carrots peeled, sliced diagonally into chunks
  • ½ lb mini gold or fingerling potatoes , cut in small chunks
  • 8 ounces frozen whole pearl onions , (optional or to use fresh pearl onions, see note below**)
  • 8 oz white mushrooms , sliced, (optional)
  • 3 Tablespoons all-purpose flour
Steps
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