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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil (divided)
- 8 oz. chopped bacon
- 3 lb. beef (top, or chuck roast, cup into large 1 ½ inch chunks)
- 2 lb. carrots (chopped into large chunks)
- 2 onions (roughly chopped)
- 6 cloves garlic (smashed)
- 1 1/2 lb. crimini mushrooms (halved)
- 1/2 cup brandy
- 750 mL dry red wine (like a cabernet or zinfandel)
- 2 cups beef stock
- 2 Tbsp. tomato paste
- 1 bouquet garni (small fresh herb bundle with thyme, rosemary and a bay leaf)
- 4 Tbsp. butter (softened)
- 1/4 cup flour
- salt
- pepper
- 3 lb. potatoes (baby golden)
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Directions
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon oil in a large 6 quart dutch oven. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
- Next pat the beef chunks dry with a paper towel and salt and pepper to taste. Brown the beef on all sides. Then remove with a slotted spoon. (Work in two batches if needed).
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