|4 to 5 slices||bacon|
|1 pound||nice quality beef, cubed |
|1/2 pound||pearl onions |
|2 medium||carrots, sliced |
|12 ounces||mushrooms, quartered |
|4 tablespoons||parsley |
|4 cloves||garlic, minced |
|3/4 cup||red wine |
|1 cup||beef broth |
|2 tablespoons||tomato paste |
Season a nice quality, cubed beef with salt and pepper. Add the seasoned beef to a medium glass bowl and add pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine then stir and cover. Let this marinate for at least an hour in the refrigerator.
In a skillet cook, 4 to 5 slices of bacon and cut the bacon into pieces. Clean and quarter the mushrooms.
In a slow cooker, add the meat mixture the bacon pieces, thyme, marjoram, mushrooms, red wine and beef broth. Add tomato paste and season with salt and pepper. Stir everything together, then cover.
Stew can cook for between 4 and 8 hours depending on when you want to serve it.
Towards the end of the cooking process, blend flour with beef stock from the pot to make a sluree. Then add it to the stew to thicken the sauce while the cooking finishes.