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1 hour 5-2 minutes
8oz Organic Applewood Smoked Bacon
3lbs Organic Grass-Fed Beef Cubes
1 cup onions (chopped)
3 garlic cloves (minced)
3 Tbsp flour
3 cups red wine
3 cups beef stock
1 small can tomato paste
1 Tbsp rosemary (chopped)
1 tsp thyme
1 Tbsp currant jelly
2 bay leaves
1 1/2 cups carrots (sliced)
2 cups pearl onions
10oz wild mushrooms (eg. portabello, shiitake, porcini)
3 Tbsp unsalted butter
Salt & pepper (to taste)
Cook bacon in a Dutch oven or large stock pot. When cooked, crumble and set bacon aside.
Brown the beef cubes in the Dutch oven. When cooked, set aside.
Brown the chopped onions in the dutch oven. When cooked, set aside.
To the Dutch oven add olive oil (enough to coat the bottom) and the garlic. Brown in the bottom of the pot.
Add to the Dutch oven the beef and flour and stir until combined.
Then add the bacon, chopped onions, red wine, beef stock, tomato purée, rosemary, thyme, currant jelly and bay leaves.
Separately, boil the sliced carrots for ~5 minutes and then add to the Dutch oven.
Separately, boil the pearl onions for ~5 minutes and then add to the Dutch oven. Be sure to remove the pearl onions from their outer skin before boiling and adding to the Dutch oven.
Salt and pepper everything to taste.
Separately, sautée mushrooms in ~3 tablespoons of butter. Add to Dutch oven when finished.
Stir and cook for ~90 minutes or until beef is tender.
Serve with french bread and garnish with Italian parsley.
We can't confirm the origins of this recipe trace back to Old World France but we do know it has passed down through at least three generations of the Hopper household family. Give it a try and see if it becomes one of your family's traditional recipes.