Ingredients
3/4 pound boneless beef chuck roast, cut into 1-inch cubes2 tablespoons olive oil, divided1 tablespoon butter4 teaspoons all-purpose flour1 teaspoon red currant jelly or seedless raspberry jam1 teaspoon tomato paste1-1/4 cups chicken broth1/4 cup Burgundy wine or additional chicken broth2 bacon strips, cooked and crumbled1-1/2 cups sliced fresh mushrooms1 cup pearl onions, peeled1 cup fresh baby carrotsDash pepperHot cooked egg noodles, optional
Preparation
In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove and set aside. In the same pan, melt butter. Stir in the flour, jelly and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened.
Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender.
In a small skillet, saute mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired.
