From the kitchen of Joan Knewasser
3 thick slices bacon
3 lbs boneless beef chuck (shoulder roast)
1 med yellow onion, cut in half then slice
1 carrot, sliced
1 large clove garlic, smashed or minced
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 bacon to paper towels to dry.
Set aside.
As the bacon cooks, cut the beef roast into 2″ pieces.
Cut off 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.
When all the meat has been cooked, set aside.
Add onion, carrot and garlic 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 constantly, until they begin to brown, about 5 minutes.
Add to meat.
Stir & continue to cook until meat is tender.
Remove bay leaf & thyme stems.
Serve over noodles or rice.
Makes 6 servings.
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