Ingredients
3 lb beef chuck, cut into cubes
1.5 teaspoon salt
1 Tablespoon vegetable oil
2 medium onions (~ 2 cups chopped)
3 cloves garlic, minced
3 Tablespoons flour
1.5 cups red wine
1.5 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
1 lb white button mushrooms, quartered
1 cup frozen pearl onions
1/4 cup parsley leaves, minced
Preparation
Toss beef cubes in salt & pepper. Heat skillet on meidum heat w/ oil. Brown beef cubes in the oil; don’t overcrowd, work in batches if needed. Remove to plate.
Add chopped onions to the juices in the pan and saute 4-5 minutes. Add garlic and cook 30 seconds longer. Stir in flour and cook until lightly colored, 1-2 minutes.
Stir in wine, scraping up any browned bits. Add stock, bay leaves, thyme and bring to a simmer. Add meat and return to simmer. Cover and place in oven @ 250 deg F for 2-2.5 hrs
Meanwhile, in the same pan saute mushrooms about 5-7 min, until browned and remove to plate. Add cooked pearl onions and saute until browned, 2-3 min.
Add mushrooms and onions to stew, when meat is almost done and return pot to oven. Cook 20-30 min longer. Stir in parsley, discard bay leaves & adjust seasonings
