Old Fashioned Beef Stew
"We can call it Beef Stew or we can go fancy pants and call it Beef Bourguignon. Either way, the tender meat and vegetables almost melt into the super flavorful rich gravy. Mushrooms have never tasted so good. I do not use potatoes and no one really cares. Just look at this pot of simmering goodness and think how easy this texture would be for you to eat!..."
INGREDIENTS
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4 ounces smoked bacon, diced
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2 1/2 pounds chuck beef cut into 2-inch cubes
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Kosher salt
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Freshly ground black pepper
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1 pound carrots, sliced diagonally into 1-inch chunks
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3 small onions, cut each into quarters
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2 teaspoons chopped garlic, about 2 cloves
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3 cups red wine such as Pinot Noir
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1 can (2 cups) beef broth
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1 tablespoon tomato paste
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1/2 teaspoon dried thyme
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3 bay leaves
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4 tablespoons butter at room temperature, divided
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3 tablespoons all-purpose flour
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8 ounces baby bella mushrooms, thickly sliced
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