In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
In a large Dutch oven or pot, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
Add bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add onions and carrots to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Return the beef and bacon to the pot. Pour in the red wine and beef broth. Add tomato paste, thyme, and bay leaf. Bring to a simmer.
Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the beef is very tender.
In the last 30 minutes of cooking, sauté the mushrooms in butter until browned and softened. Add them to the stew.
Before serving, remove the bay leaf and thyme sprigs. Season with salt and pepper to taste. Garnish with fresh parsley.
Very satisfying and flavorful stew. The mushrooms were cooked perfectly, and the beef was tender. I served it with crusty bread, which was perfect for soaking up the sauce.
Good recipe! The instructions are easy to follow. I added a touch of Dijon mustard to the sauce, which gave it a nice tang. The beef was tender and flavorful.
Very tasty! The sauce was the star of the show. I used a slightly cheaper cut of beef, and it still turned out great. Would definitely recommend this recipe.
It was okay. I followed the recipe exactly, and the flavors were good, but I felt like something was missing. Maybe I'll add a bit more salt next time.
A great recipe. The instructions are easy to follow, and the dish turned out very well. I would definitely make this again.
