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Ingredients
- 1 6-oz chunk of bacon
- 1 Tbs. olive oil
- 3# lean stewing beef (rump roast, chuck roast, top/bottom round)
- 1 sliced carrot
- 1 sliced onion
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. flour
- 3 cups full-bodied red wine
- 2-3 cups beef stock
- 1 Tbs. tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. thyme
- 1 crumbled bay leaf
- The blanched bacon rind
- 18-24 small white onions, brown-braised in stock
- 1 lb. quartered fresh mushrooms, sautéed in butter
- Remove rind from bacon and cut in lardons about 1" thick and 1 1/2" thick. Simmer rind and bacon for
View Full Recipe at Marla in the Kitchen
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