Flour

2 lbs (1 kg) beef cubes (stewing beef, from the shoulder)

1/4 cup (60 ml) olive oil

1 onion, finely chopped

2 carrots, chopped

2 stalks celery, chopped

2 cups (500 ml) red wine

3 cups (750 ml) beef broth

3 tablespoons (45 ml) tomato paste

2 cloves garlic, finely chopped

2 bay leaves

1 teaspoon (5 ml) dried thyme

1 1/2 cups (375 ml) small pearl onions

6 slices bacon, chopped

13 oz (375 g) white button mushrooms, quartered

1/4 cup (60 ml) fresh Italian parsley, chopped

Salt and pepper

Preheat the oven to 180 °C (350 °F).

Dredge the meat cubes in flour. In a large Dutch oven, brown the meat on all sides in the oil.

Add the chopped onion, carrots and celery. Cook for 3 to 4 minutes.

Add the wine, broth, tomato paste, garlic, bay leaves, and thyme. Season with salt and pepper.

Bring to a boil, cover and bake for about 2 hours.

Meanwhile prepare the onions. For easy peeling, blanch them in boiling water for 2 minutes.

In a skillet, brown the bacon. Remove the bacon, leaving the hot fat in the skillet. Sauté the mushrooms in the bacon fat.

Place the bacon, onions, and mushrooms in the Dutch oven 20 minutes before the end of cooking.

Serve with rice or mashed potatoes.

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