Be Be

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Flour - 2 tablespoons
• Butter - 2 tablespoons
• Mushrooms - 8 ounces, sliced
• Salt and pepper - To taste
• Bay leaves - 2
• Thyme - 2 teaspoons
• Tomato paste - 2 tablespoons
• Beef broth - 2 cups
• Red wine - 2 cups
• Garlic - 4 cloves, minced
• Carrots - 4 medium, sliced
• Onions - 2 large, chopped
• Bacon - 4 slices, chopped
• Beef chuck roast - 2 pounds, cubed

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside.
2. In the same pot, add the cubed beef and cook until browned on all sides. Remove the beef and set aside.
3. Add the chopped onions, sliced carrots, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Return the bacon and beef to the pot. Add the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 2 hours, or until the beef is tender.
5. In a separate pan, melt the butter and sauté the sliced mushrooms until golden brown. Set aside.
6. In a small bowl, mix the flour with a little water to make a slurry. Stir the slurry into the pot to thicken the sauce.
7. Add the sautéed mushrooms to the pot and simmer for an additional 10 minutes.
8. Garnish with chopped fresh parsley before serving.