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A classic French comfort dish – tender chunks of beef, mushrooms and onions is an aromatic red wine sauce.
1 tablespoon oil
1 1/2 pounds beef stew meat, cut into 1- to 1 1/2-inch cubes
4 slices bacon, coarsely chopped
1 cup chopped carrots
1 clove garlic, finely chopped
1 teaspoon McCormick Gourmet™ Thyme
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
2 cups Kitchen Basics® Original Beef Stock
1 cup dry red wine
1/4 cup flour
1 tablespoon tomato paste
1 pound mushrooms, quartered
1 package (16 ounces) frozen pearl onions, thawed
Preheat oven to 350°F. Heat oil in 5-quart Dutch oven on medium heat. Add beef in batches; cook until browned on all sides. Remove beef. Add bacon to Dutch oven; cook and stir until lightly browned. Add carrots, garlic, thyme and bay leaf; cook and stir 5 minutes.
Mix stock, wine, flour and tomato paste in medium bowl until well blended. Add to Dutch oven. Bring to boil. Add beef, mushrooms and onions; mix well. Cover.
Place Dutch oven in oven. Cook 1 1/2 hours or until beef is tender. Remove bay leaf before serving.
(Amount per serving)