Beef and Beer

This recipe turned out really nice, lots of melded flavors. I'm not a salt fan and I am sensitive to food that is "over" salted, but i feel this maybe could have used a tad bit more salt and pepper.

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