1 tablespoon olive oil
8 ounces thick cut bacon, diced
2 1/2 lbs grass fed beef chuck, cubed into 1 inch pieces
salt
pepper
1 lb carrots cut into i-inch chunks
1 large yellow onion sliced
2 cloves garlic, chopped
12 oz red wine, I used beaujolais
12 oz Scotch ale (wee heavy), i used my hopped scotch ale
1 cup chicken broth
1/2 cup Raos tomato sauce
2 teaspoons fresh thyme
2 tablespoons unsalted butter
all purpose flour
1 lb fresh mushrooms
1 lb pearl onions
Pre-heat oven to 275
Heat olive oil in large dutch oven
Add the bacon and cook until lightly brown-remove and set aside on a paper towel
Pat dry the beef and coat lightly with flour, salt and pepper
Sear the beef on all sides in the hot oil, will probably need to divide into three portions
Remove each batch of beef and plate with the bacon
Toss the carrots, onions and garlic with one tablespoon butter and two tablespoons of flour, some salt and pepper.
Stir occasionally until onions are soft and brown
Add the meat and bacon back into the pot
Add the wine, beer, tomato sauce and beef broth (should be enough to cover the meat)
Bring to a simmer and then cover and place into the oven for about 2.5 to 3 hours
Check to make sure meat is tender by piercing with a fork
Saute mushrooms with one tablespoon butter, then add one tablespoon flour and toss to coat
Add to stew with frozen pearl onions
Bring to slow boil back on top of stove , uncovered, then simmer until sauce thickens
Season to taste with salt and pepper
