Total Time:
4hrs 15mins
Prep:
15mins
Cook:
4hrs
Skill Level:
Easy
Ingredients
- 6 slices bacon, chopped
- 2 - 3 lb. Only Alberta Beef blade roast, cut into 2-inch pieces
- salt and pepper, to taste
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 2 Tbsp. all-purpose flour
- 2 - 3 cups beef or chicken stock
- 1 - 2 cups red wine
- 2 Tbsp. tomato paste
- 2 sprigs thyme
- 1/2 lb baby carrots
- 2 Tbsp. butter
- 1 lb button mushrooms, halved or quartered if large
- canola or olive oil, for cooking
How to Make It
Preheat the oven to 300˚F. Cook the bacon in a Dutch oven set over medium-high heat until crisp; transfer to a bowl. Brown the beef in the pot, sprinkling with salt and pepper, then add the onion and garlic and cook for 2-3 minutes. Sprinkle with flour and stir to coat.
Add the stock, wine, tomato paste and thyme, cover and braise for 3-4 hours, until the meat is very tender. Add the carrots and return to the oven for 15 minutes, until tender. In another skillet, heat the butter and sauté the mushrooms for 5 minutes, or until golden; stir them into the stew along with the bacon just before serving.
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