Hearty Beef Burgundy

4 slices bacon, diced
1 1/2 pounds beef stew meat, cut into 2-inch pieces
1 small onion, chopped
1/ cup plus 2 Tablespoons all-purpose flour, divided
1 can (14 1/2 ounces) beef broth
2 cups baby carrots
1 cup frozen whole pearl onions
1 package (8 ounces) whole mushrooms
1 cup dry red wine or beef broth
1 Tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 Tablespoons butter, softened

Preheat oven to 350°F. Cook bacon in a 4-quart Dutch oven over medium-high heat until crisp. Remove bacon and set aside. Add meat to drippings in pot; cook until meat is browned on all sideds. Add chopped onion; cook until softened. Stir in 1/4 cup flour. Add beef broth; cook, stirring constantly, until thickened. Stir in cooked bacon, carrots, pearl onions, mushrooms, wine, tomato paste, salt and thyme.

Cover pot and bake, stirring once, until meat is fork-tender, about 1 hour 30 minutes.

Combine remaining flour and butter in a small bowl; mix until a smooth paste forms. Place pot on stove top. Drop flour mixture over stew, a little at a time. cook over low heat, stirring constantly, until gravy has thickened, 2-3 minutes.

Makes 4-6 servings


Helpful Tips

Making this stew a day ahead of time gives the flavors a chance to blend and fully develop. Serve this stew with egg noodles or fettuccine.