From the kitchen of Joan Knewasser.  Joan assures her luscious beef stew, "Is well worth the time & effort."
3 lbs boneless beef chuck (shoulder roast)
1 med yellow onion
1 carrot
1 large clove garlic
2 Tbsp flour
1 tsp salt
1 tsp freshly ground black pepper
6-8 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
3 c dry red wine
1 c (or so) beef broth
1 lb mushrooms (optional)
2 Tbsp butter
1 Tbsp vegetable oil

Cut bacon slices in half.  Place in bottom of a Dutch
oven or other wide heavy casserole with a tight fitting
lid.  Place over med. heat, cook until crisp.  Remove
to an absorbent surface.  Set aside.

As the bacon cooks, cut the beef roast into 2" pieces.  
Cut off & discard any large pieces of fat.  Turn heat
under casserole to med-high.  Add several pieces of
meat.  Do not crowd the pan.  There should be plenty
of space around each piece.  Brown the meat well all
over & remove to a bowl.  Repeat with all pieces.  
Heat oven to 325.
vertically.  Place the flat side down, cut the onion in
1/4" thick half moons.  Peel the carrot, cut it into slices
about 1/4" thick.  Peel & smash garlic clove with the
side of a knife.

When all the meat has been cooked, set aside.  Add
vegetables to the pan.  Cook about 10 minutes,
stirring, until they are browning.  Use a slotted spoon
to remove the vegetables to the bowl with the beef.  
Pour all excess fat out of the pan.  Replace meat &
veggies in pan.  Sprinkle with flour, salt & pepper.  
Toss to distribute evenly.  Stir the beef over med-high
heat for 2 to 3 minutes, until it is well coated with flour
& the flour is browning.

Add the thyme, bay leaf & wine to the meat.  Add a
little beef stock if the meat isn't entirely covered.  
Crumble the bacon into the pot, stir.  Cover pan &
bake 3 hours or until meat is tender.

30 minutes before the beef is done, wash & cut
mushrooms.  Heat butter & oil together in a wide
skillet over high heat.  Add mushrooms & cook,
stirring or shaking constantly, for 5 minutes or until
they begin to brown.  Add to meat.  Stir & continue to
cook until meat is tender.  Remove bay leaf & thyme
stems.

Serve over noodles or rice.

Makes 6 servings.
"Worrying doesn't take away tomorrows
troubles, it takes away todays peace."
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