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- 12 ounces cured bacon, diced
- 5lbs chuck beef, cut into 2 inch cubes
- 2lbs carrots, peeled and sliced into 1 inch pieces
- 3 Vidalia onions, diced
- 4 tbsp flour
- 1 bottle red wine (Cote du Rhone)
- 1 quart beef stock
- 2 tbsp tomato paste
- 4 cloves garlic, pushed through a press
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- 3 tbsp unsalted butter
- 2lbs button mushrooms, stems trimmed and quartered
- 2lbs frozen pearl onions
Directions:View on Big Girls Small Kitchen
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