This beef and mushroom stew turns normal stew into something extraordinary. Tender beef and earthy mushrooms in rich wine broth make for one delicious dinner.
In a large Dutch oven, heat the olive oil over medium heat. When you see the oil shimmer, add the bacon and cook until it is browned, about 10 minutes. Remove the bacon to a dish and set it aside.
Season the stew beef with 1 teaspoon salt and ½ teaspoon pepper. Place it in the Dutch oven and cook until it is browned on all sides, about 5 minutes. Remove and place it in the dish with the bacon.
Add the carrots and sliced onions, seasoned with 1-½ teaspoons salt and ½ teaspoon pepper, to the hot fat in the pan. Stir occasionally until the onions are soft, translucent and lightly browned. In the last minute, add the garlic.
Place the browned meat and bacon back into the Dutch oven. Carefully pour the cognac, red wine and beef broth over all. Add the tomato paste and thyme, stir well and bring to a simmer. Cover the pot with its lid and place in the oven for 75 minutes. When done the meat should be very tender.
While stew is cooking in oven, saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes. Set aside.
To finish, remove the pot from the oven. Using a fork or whisk, mix together 2 tablespoons of water with 1-½ tablespoons of flour and stir it into the hot stew. Pour in the pearl onions and the sauteed mushrooms. Bring the stew to a boil on the stovetop, lower heat, and let it simmer for 15 minutes. Serve hot.
Notes
STORE/FREEZE/REHEATTo Store: Allow the stew to cool to room temperature then place it in an airtight container in the refrigerator for up to 4 days.To Freeze: Place cooled stew in a freezer-safe container or plastic freezer bag and freeze it for up to 3 months. Thaw stew in the fridge overnight.To Reheat: Place the stew in a saucepan over medium heat. Stir occasionally until it is heated through. You can also reheat stew in the microwave on HIGH for 1 minute followed by 30-second increments, stirring after each increment.