Ingredients
2/3 cup all-purpose flour1-1/2 teaspoons salt, divided1 boneless beef chuck roast (about 4 pounds), cut into 1-inch cubes4 tablespoons olive oil, divided2 garlic cloves, minced2-1/2 cups Burgundy wine or beef broth3 cups beef broth1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes2 bay leaves1 package (14.4 ounces) frozen pearl onions3 bacon strips, chopped8 fresh thyme sprigs2 tablespoons tomato paste1/2 teaspoon pepper3 tablespoons butter1 pound medium fresh mushrooms, stems removedHot cooked egg noodles
Preparation
Preheat oven to 325°. In a shallow bowl, mix flour and 1 teaspoon salt. Add beef, a few pieces at a time, and toss to coat; shake off excess.
In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon.
Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in broth, parsley, bay leaves and remaining salt. Return beef to pan. Bring to a boil. Bake, covered, 2 hours.
Meanwhile, in a large skillet, cook onions and bacon over medium-high heat 10-12 minutes or until bacon is crisp, stirring occasionally.
Remove stew from oven. Using a slotted spoon, transfer onion mixture to stew; stir in thyme, tomato paste and pepper. Return to oven; bake, covered, 30-45 minutes longer or until beef and onions are tender.
In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Remove bay leaves and thyme sprigs from stew. Stir in mushrooms. Serve stew with egg noodles.
