Prep time: 15 minutes
Cook time: 3 – 3½ hours
Serves: 4-6Ingredients:
6 slices thick-cut bacon, diced
2 lbs. beef chuck, cut into 1-inch pieces
Sea salt and black pepper, to taste
1 small red onion, chopped
1 cup frozen pearl onions
2 large carrots, sliced diagonally
3-4
garlic cloves, minced
8 oz. white mushrooms, roughly chopped
3 T. almond flour
1 T. tomato paste
3 c. dry red wine
1½ c. beef broth
2 bay leaves
4 sprigs fresh thyme
¼ c. fresh parsley, chopped
Directions:
- Place top oven rack in the center position and
pre-heat oven to 325°F.
- Heat a large Dutch oven over medium heat. Add
bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes.
Transfer bacon to a plate lined with paper towels and blot off excess grease.
Set aside.
- Drain and discard all but 1 tablespoon bacon
grease from Dutch oven. Add beef chunks and season with salt and black pepper,
to taste. Cook, stirring occasionally, until browned on all sides, approximately
4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set
aside.
- Add red onion, pearl onions, carrots, and
garlic. Cook, stirring occasionally, until the veggies become fragrant and
translucent, approximately 4-5 minutes.
- Add mushrooms and sprinkle with almond flour.
Cook, stirring frequently, for 1-2 minutes or until the mixture starts to
thicken.
- Return bacon and beef to the Dutch oven. Add
tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with
additional salt and black pepper, to taste, and stir to combine.
- Increase heat to medium-high and bring to a gentle
boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into
the pre-heated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
- Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!
