This hearty French-style stew is a classic combination of wine, garlic, and onion. 

Prep Time: 40 mins | Total Time: 3 hrs 15 mins. | Servings: 8

ingredients

3 Tbsp olive oil
8 oz button mushrooms (trimmed), quartered if large
3 lbs boneless beef rump roast, cut into 1-inch pieces
Coarse salt and ground pepper
5 strips bacon, cut into ½-inch pieces
1 Tbsp tomato paste
2 Tbsp all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 oz jar pearl onions, peeled
1 Tbsp butter, cut into pieces
2 Tbsp fresh parsley, chopped (optional)

instructions

1. Preheat oven to 350˚F. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate.
2. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot.
3. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
4. Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1-1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1-1/2 hours more, adding mushrooms 15 minutes before end of cooking.
5. Stir butter into stew and serve topped with parsley, if desired.

yields

6-8 servings

source

Martha Stewart