Ingredients
6
6 servings
- •2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- •2 teaspoons kosher salt
- •1 teaspoon ground black pepper
- •4 slices thick-cut hickory smoked bacon, cut into small cubes
- •1 medium white onion, cut into 1/2-inch dice
- •2 cloves garlic, minced
- •1 (8 ounce) package sliced baby portobello mushrooms
- •2 tablespoons tomato paste
- •2 cups reduced-sodium beef broth
- •1 cup dry red wine
- •1 pound carrots, cut diagonally into 1/2-inch slices
- •2 tablespoons all-purpose flour
- •0.5 cup chopped fresh flat-leaf parsley
Instructions
- Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
- Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
- Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 582
- Carbohydrate: 16g
- Fat: 40g
- Fiber: 4g
- Protein: 32g
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