Ingredients
4 bacon strips, chopped1-1/2 pounds beef stew meat1 large onion, sliced1/2 cup sliced fresh carrot2 tablespoons all-purpose flour1-1/4 cups dry red wine1 cup beef broth2 bay leaves1 teaspoon tomato paste1/2 teaspoon dried thyme1/8 teaspoon pepper12 fresh pearl onions, trimmed1/2 pound small fresh mushrooms, halved1 ounce bittersweet chocolateMashed potatoes
Preparation
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm.
In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer.
Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.
