3 thick slices bacon<\/strong><\/em><\/p>\n\n\n\n 3 lbs boneless beef chuck (shoulder roast)<\/strong><\/em><\/p>\n\n\n\n 1 med yellow onion, cut in half then slice<\/strong><\/em><\/p>\n\n\n\n 1 carrot, sliced<\/strong><\/em><\/p>\n\n\n\n 1 large clove garlic, smashed or minced<\/strong><\/em><\/p>\n\n\n\n 2 Tbsp flour<\/strong><\/em><\/p>\n\n\n\n 1 tsp salt<\/strong><\/em><\/p>\n\n\n\n 1 tsp freshly ground black pepper<\/strong><\/em><\/p>\n\n\n\n 6-8 sprigs fresh thyme (or 1 tsp dried)<\/strong><\/em><\/p>\n\n\n\n 1 bay leaf<\/strong><\/em><\/p>\n\n\n\n 3 c dry red wine<\/strong><\/em><\/p>\n\n\n\n 1 c (or so) beef broth<\/strong><\/em><\/p>\n\n\n\n 1 lb mushrooms (optional)<\/strong><\/em><\/p>\n\n\n\n 2 Tbsp butter<\/strong><\/em><\/p>\n\n\n\n 1 Tbsp vegetable oil<\/strong><\/em><\/p>\n\n\n\n Cut bacon slices in half.<\/p>\n\n\n\n Place in bottom of a Dutch oven or other wide heavy casserole with a tight fitting lid.<\/p>\n\n\n\n Place over med. heat, cook until crisp.<\/p>\n\n\n\n Remove bacon to paper towels to dry.<\/p>\n\n\n\n Set aside.<\/p>\n\n\n\n As the bacon cooks, cut the beef roast into 2″ pieces.<\/p>\n\n\n\n Cut off any large pieces of fat.<\/p>\n\n\n\n Turn heat under casserole to med-high.<\/p>\n\n\n\n Add several pieces of meat. Do not crowd the pan.<\/p>\n\n\n\n There should be plenty of space around each piece.<\/p>\n\n\n\n Brown the meat well all over & remove to a bowl.<\/p>\n\n\n\n Repeat with all pieces.<\/p>\n\n\n\n Heat oven to 325.<\/p>\n\n\n\n When all the meat has been cooked, set aside.<\/p>\n\n\n\n Add onion, carrot and garlic to the pan.<\/p>\n\n\n\n Cook about 10 minutes, stirring, until they are browning.<\/p>\n\n\n\n Use a slotted spoon to remove the vegetables to the bowl with the beef.<\/p>\n\n\n\n Pour all excess fat out of the pan.<\/p>\n\n\n\n Replace meat & veggies in pan.<\/p>\n\n\n\n Sprinkle with flour, salt & pepper.<\/p>\n\n\n\n Toss to distribute evenly.<\/p>\n\n\n\n Stir the beef over med-high heat for 2 to 3 minutes, until it is well coated with flour & the flour is browning.<\/p>\n\n\n\n Add the thyme, bay leaf & wine to the meat.<\/p>\n\n\n\n Add a little beef stock if the meat isn’t entirely covered.<\/p>\n\n\n\n Crumble the bacon into the pot, stir.<\/p>\n\n\n\n Cover pan & bake 3 hours or until meat is tender.<\/p>\n\n\n\n 30 minutes before the beef is done, wash & cut mushrooms.<\/p>\n\n\n\n Heat butter & oil together in a wide skillet over high heat.<\/p>\n\n\n\n Add mushrooms & cook, stirring constantly, until they begin to brown, about 5 minutes.<\/p>\n\n\n\n Add to meat.<\/p>\n\n\n\n Stir & continue to cook until meat is tender.<\/p>\n\n\n\n Remove bay leaf & thyme stems.<\/p>\n\n\n\n Serve over noodles <\/strong>or rice<\/strong><\/em>.<\/p>\n\n\n\n Makes 6 servings.<\/p>\n","protected":false},"excerpt":{"rendered":" Joan Knewasser<\/p>\n","protected":false},"author":1,"featured_media":3119,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[34,7,35],"tags":[150,46,104,266,106,800,789],"class_list":["post-3417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main","category-soups","tag-bacon","tag-beef","tag-joan-knewasser","tag-mushrooms","tag-recipe","tag-shoulder-roast","tag-stew","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t