Instructions:​

1. Very important: cut away any sinews from the chuck roast and cut into 2 inch pieces or larger

2. Pat dry, salt and pepper, lightly flour and set aside

3. Cook bacon in a little olive oil in a dutch oven; remove bacon

4. Add carrots and onion to bacon fat and saute down; remove and set aside

5. Sear beef in dutch oven – add some olive oil if needed and cook in batches so you do not crowd beef and set aside

6. Deglaze dutch oven with wine and beef stock

7. Add thyme, bay leaf, salt & pepper

8. Add beef, veggies and bacon

9. Cover and put in 325 degree oven for 2 hours

10. Sautee mushrooms in butter and add to stew (after the 2 hours)

11. Add pearl onions

12. Return to oven for 30 minutes

13. Add thickening slurry (1/2 water, ½ flour)

14. Bring to boil and finish with butter

15. Serve plain or with potatoes or buttered egg noodles

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NOTE: This dish is great (maybe even better) the second day. If you want to make it ahead:

1. Follow steps 1-11 the day before.

2. Cool and place in a different container to store in refrigerator overnight.

3. About an hour before serving, put stew back into your dutch oven and sit on the counter for 20-30 minutes to bring temperature up.

4. Then follow through with steps 12-15

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