Cook onions and bacon together, ahead of time. Deglaze the pan with the wine, and reserve liquid.
8 oz
Beef, blade roast or chuck, cubed
4
Onions, Spanish, diced
1227 g
Mushrooms, cremini, cut in half
3 cups
Beef stock, no salt added
1
Carrots, medium diced
20 g
Parsley, roughly chopped
1 tbsp
Garlic, fresh, minced
½ tsp
Black pepper
1 tbsp
Olive oil
1
strip Bacon
4 tbsp
Flour, all purpose
3 cups
Water
3
sprigs Thyme, fresh
1/3 cup
Red Wine, non-alcoholic
- Cook onions and bacon together, ahead of time.
- Deglaze the pan with the wine, and reserve liquid.
- Add oil to pot, or Dutch oven, toss pieces of beef in flour and add to pot. Sear meat until golden brown. Remove meat.
- Add beef stock and water, turn to medium-high, stir until thickened. Reduce heat. Scrape the bottom when stirring to remove all the pieces on the bottom of the pot.
- Add the beef, and all of the liquids. Cook until beef is tender and carrots are cooked. Approximately 45 minutes. Keep pot uncovered on a simmer.
- Add the bacon mixture when there is 15 minutes remaining. Add mushrooms when there is 5 minutes remaining.
- Garnish with Parsley.
- Enjoy!
- Calories: 1016 KCal
- Protein: 84 g
- Carbohydrates: 96 g
- Fibre: 8 g
- Total Fat: 44 g
- Sodium: 668 mg
- Phosphorus: 1748 mg
- Potassium: 5660 mg