Ingredients
3 pounds beef stew meat, or a 3-pound boneless rump roast cut into 2-inch chunks
6 pieces bacon, cut into 1-inch pieces
1 large onion, sliced thin
Salt, pepper and Creole seasoning
1/2 cup flour
2 bay leaves, crumpled
2 garlic cloves, minced
1 cup baby carrots
2 cups red wine
2 cups beef broth, homemade or canned
Salt and freshly ground pepper
1 cup pearl onions, frozen or in a jar (not pickled)
1 8-ounce package whole mushrooms such as white or baby portabellos
2 tablespoons butter
Small boiled potatoes, buttered noodles or steamed rice
Flat-leaf parsley, chopped
Directions
Trim beef of any excess fat. In a large heavy pot or casserole, cook bacon until brown. Remove bacon from pot. Over medium heat, saute the onion in the bacon fat until wilted and remove onions from pot. Place beef in a large bowl and sprinkle with seasonings, tossing until all is lightly seasoned. Add flour and toss until meat is lightly floured. Over high heat in the same pot, brown meat gradually in batches one layer at a time, turning until meat is browned on all sides. If bottom of pot becomes dry, add a tablespoon of vegetable oil. When meat is browned, return all meat to the pot, stirring well. Cover with onions and bacon. Sprinkle with bay leaves and garlic and top with carrots. Pour wine and beef broth over all. Sprinkle lightly with salt and freshly ground pepper. Bring to a simmer on top of the stove. Cover and place in a 325-degree oven for 2 1/2 hours. Stir once halfway through the cooking. Meanwhile, saute mushrooms in butter in a skillet on top of the stove. Prepare pearl onions according to package directions if frozen or drain onions if jarred. Prepare your choice of small potatoes, noodles or rice. Stir mushrooms and onions into beef when finished cooking. If serving buffet-style, place beef in the center of a very large platter, surrounded by potatoes, noodles or rice. Sprinkle with chopped parsley. Or, serve separately from the stove onto individual plates with beef served over noodles or rice, or with potatoes served on the side. Or, serve from separate serving dishes at the table. In any case, sprinkle the final presentation with chopped parsley. Accompany with buttered peas or green salad and a full-bodied red wine.
