Ingredients

• 2 pounds boneless beef chuck roast , trimmed and cut into 1-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 slices thick-cut hickory smoked bacon , cut into small cubes
• 1 medium white onion , cut into 1/2-inch dice
• 2 cloves garlic , minced
• 1 , 8 ounce
• 2 tablespoons tomato paste
• 2 cups reduced-sodium beef broth
• 1 cup dry red wine
• 1 pound carrots , cut diagonally into 1/2-inch slices
• 2 tablespoons all-purpose flour
• 0.5 cups chopped fresh flat-leaf parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition per serving