- 6 Slices Thick Bacon (chopped)
- 2 Tbsp. Olive Oil
- 3 lbs. Beef Stew Meat (chuck roast or brisket) cut into 2-inch chunks)
- 1 1/2 cups Red Wine (Merlot, Pinot Noir)
- 4 cups Beef Broth
- 2 Tbsp. Tomato Paste
- 1 Tbsp. Granulated Beef Bouillon
- 5 Tbsp. All-Purpose Flour
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- 5 Large Carrots (sliced)
- 1 Yellow Onion (chopped)
- 4 Tbsp. Minced Garlic (divided)
- 1 Tsp. Kosher Salt
- 1 Tsp. Ground Pepper
- 20 Small Pearl Onions (peeled and sliced in half)
- 2 Tsp. Thyme
- 2 Bay Leaves
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- 1 lb. Mushrooms (sliced or quartered)
- 3 Tbsp. Salted Butter
- Garnish with Fresh Chopped Parsley