serves 6

8 slices of bacon, diced
olive oil
2 1/2 pounds of chuck roast, cut into large chunks
salt
pepper
1 pound organic baby carrots
1 large onion, diced
3 garlic cloves, chopped
1 cup red wine
2 cups beef broth, low fat and low sodium
1 teaspoon thyme
2 tablespoons butter
3 tablespoons flour
1 pound button mushrooms, quartered and sauteed

Heat a large Dutch oven and add the bacon. Cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Add enough oil to the dutch oven to equal about 2 tablespoons. Sprinkle the beef cubes with salt and pepper. In batches in single layers, sear the beef for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Add the carrots and onions to the dutch oven and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add 2 teaspoons salt and 1 teaspoon pepper and the garlic and cook for 1 more minute. Add the wine and bring to a boil. Put the meat and bacon back into the pot with the juices. Add the beef broth and thyme. Reduce to a simmer and cover the pot with a tight-fitting lid. Cook on the stovetop for about 1 hour and 45 minutes to 2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the sauteed mushrooms. Continue simmering the beef stew until the gravy thickens slightly. Season to taste.