- 2 pounds lean beef chuck
- 1 tablespoon butter
- 2 tablespoons olive oil
- Mrs Dash Table Blend
- 1 cup finely chopped onion
- 4-6 cloves garlic finely chopped
- 1 tablespoon flour
- 1 bottle of red wine
- 2 bay leaves
- 1 sprig fresh thyme
- 15 pearl onions
- 15 button mushrooms
- 15 baby carrots
- 1/4 lbs bacon slices cut into 1 inch pieces
- 1/4 cup water
- Dash of sugar
- Chopped fresh parsley
- Remove the skin or sinew from the top of the meat and any excess fat. Cut the meat into 8 pieces.
- Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Season meat with Mrs Dash Table Blend and cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. Arrange in one layer in the pot.
- Add chopped onions and garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, season lightly and bring to a boil. Stir well and cover.
- Place the pot in the oven and continue to cook for about 1-1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
- For the garnishes, peel 15 pearl onions, wash 15 mushrooms and peel 15 baby carrots. Boil bacon in 2 cups of water and simmer 30 minutes.
- Combine the onions, mushrooms, carrots and bacon in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, seasonings (to taste). Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
- To serve, mix some of the vegetables and bacon into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
