Ingredients
2 ½ pounds beef chuck shoulder, cut into 1-inch cubes
1 teaspoon kosher salt ¼ teaspoon freshly cracked black pepper
6 ounces bacon, cut into 1-inch squares
1 tablespoon vegetable oil
1 ½ cups carrots, cut into 1″ pieces
1 ½ cups yellow onions or shallots, roughly chopped
2 cups dry red wine
2 tablespoons flour
2 cups beef stock
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves 10 pearl onions (optional)
10 ounces cremini mushrooms, quartered
2 tablespoons butter
2 tablespoons garlic, minced 4 tablespoons flat leaf Italian parsley, chopped
1 pound egg noodles
Instructions
1. Season beef with salt and pepper. Brown bacon in oil, then set aside.
2. Brown beef cubes, then add carrots and onions, cooking briefly.
3. Stir in bacon, flour, and cook for 2 minutes.
4. Add wine, stock, tomato paste, thyme, bay leaves, and pearl onions. Simmer with lid on.
5. Sauté mushrooms in butter and garlic, then add to stew.
6. Serve over egg noodles, garnished with parsley.
PREP TIME & NUTRITION :
Prep Time: 30 minutes, Servings: 4, Calories: 1099, Net Carbs: 106g, Fats: 39g, Protein: 60g