1lb.beef stew meat or beef chuck cut into 1" pieces
1cupdry red wine
1cupmushrooms, washed and sliced thick
½mediumonion, coarsely chopped
3mediumcarrots, peeled and sliced thick
2tablespoonolive oil, divided
1½cupspotato, any small potato such as Yukon Gold or Rose Gold. Peeled(optional) and quartered.
Preheat the oven to 325°
Add the flour, ¼ tsp. salt and ¼ tsp. pepper to a large bag. Add the beef and toss to coat.
Spray a large oven-safe pot with non-stick spray, add the bacon and cook until crispy. Remove and set aside.
Sauté the beef in the rendered bacon fat until browned on all sides, about 2 minutes per side. Remove and set aside.
Add the wine to the pot and scrape the bottom to deglaze it. Add the sliced mushrooms, season with ¼ tsp. salt and ¼ tsp. pepper. Bring the liquid to a boil. Reduce the heat and simmer until the mushrooms are soft, about 10-15 minutes.
While the mushrooms cook, heat the oil in a separate pan. Add the carrots and onions, season with ½ tsp. salt and ½ tsp. pepper. Sauté for about 5 minutes. Add the minced garlic and tomato paste and sauté for an additional minute.
Add the veggies, beef, and sliced bacon to the pot with the mushrooms and wine. Pour in the broth and add the potatoes and bay leaf. Make sure the potatoes are fully covered with the broth.
Cover and roast in the preheated oven for 1 hour and 45 minutes. Remove from the oven and add the frozen peas.