INGREDIENTS
6 oz bacon, chopped into 1/4″ strips
2 Tbsp olive oil, to sautee
2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
2 1/2 tsp sea salt, or to taste, divided
1 1/2 tsp black pepper, freshly ground, divided
1/4 cup all-purpose flour
2 cups good dry red wine
1 lb mushrooms, thickly sliced
4 carrots, peeled and cut into 1/2″ thick pieces
1 medium yellow onion, diced
4 garlic cloves, minced
1 Tbsp tomato paste
4 cups low sodium beef broth , or beef stock
2 bay leaves
1/2 tsp dried thyme
1 lb small potatoes, new potatoes, or fingerling, halved or quartered
INSTRUCTIONS
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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