3-4lbs stew beef

6 slicesbacon, cut into ½ inch strips

1 lb mushrooms, quartered

1 tbsp chopped fresh thyme

2 bay leaves

2 cups pearl onions (about 30 onions)

3 tbsps butter

2 cloves

2 tsps sugar

¼ cup chopped fresh parsley

Marinade ingredients:

3 cups red wine

3 cups beef broth

3 cloves garlic, peeled & quartered

4 sprigs fresh thyme or 1 tsp dried

¼ cup chopped fresh parsley

Salt and pepper to taste.


Combine marinade ingredients in a large mixing bowl. Add beef and toss to combine. Cover and refrigerate overnight.

Remove meat from marinade and pat dry, reserve marinade. Sauté bacon in a large stockpot or Dutch oven until well browned and crisp. Remove bacon with a slotted spoon and drain on paper towels. Add mushrooms to pot and sauté until golden brown (about 5 minutes), Remove to a large bowl and set aside. Sear meat in batches until deep brown on all sides removing each batch before adding next. When done add the reserved, strained marinade to the pot and bring to a boil. Then reduce to a simmer and add meat, bacon, thyme and mushrooms. Cover and cook at a gentle simmer for 1 ½ to 2 hours.

Meanwhile peel onions and cut off the tough stem. Heat 3 tbsps butter in a large skillet over medium heat. Add pearl onions and enough water to cover and simmer covered until tender. Uncover and simmer further until water evaporates. Sprinkle with sugar and sauté, stirring frequently until onions are brown and caramelized. Add to the stew along with fresh parsley. Serve with garlic mashed potatoes or buttered noodles and some baby carrots.

If the liquid is not thick enough you can make a paste with 2-3 tbsps flour added to 1/3 cup of the cooking liquid and then stir this back into the stew.

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