Beef and Red Wine Stew

  
This is a near cousin of Beef Burgundy, and it is delicious. The smell of it cooking makes my mouth water in anticipation. The perfect thing for Sunday dinner.

14 g dried porcini mushrooms (broken to pieces)
2 lbs beef, cubed
5 slices bacon, chopped
1 onion, chopped
3 large carrots, chopped
2 cloves garlic, chopped
1/2 tsp. each of salt and pepper
1/3 cup flour
1 bottle red wine (Pinot Noir or Burgundy)
1 1/2 cups beef stock
1/2 tsp. thyme
2 bay leaves

Soak mushrooms in 3/4 cup very hot water for 30 minutes. Sauté bacon until crisp and remove from pan. Leave 2 Tbsp. bacon fat in the pan to brown the beef cubes. When browned, remove the beef from the pan. Add onions, carrots, garlic, salt and pepper to the pan, cooking until a little soft. Sprinkle with flour, cooking 1 minute. Add mushrooms and soaking liquid, wine and stock. Add thyme and bay and return bacon and beef to the pot. Cover and cook at 325 degrees F for 2 1/2 – 3 hours, until meat is fork tender. Thicken with a little flour and water mixture if gravy is too thin. I like to serve it over egg noodles.

  

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