2 lbs. beef chuck cubed
1 1/2 cup red wine
3 cups beef broth
4 strips bacon chopped
15 pieces pearl onion
3 ounces tomato paste
1 piece carrot sliced
5 sprigs thyme
1 piece onion chopped
6 cloves garlic minced
Salt and pepper to taste
US Customary – Metric
Sear bacon in a cooking pot until fat gets extracted.
Add onion. Cook for 25 seconds while stirring.
Add minced garlic. Sauté for 30 seconds.
Put the beef into the pot and then continue to cook until the color turns light brown.
Add tomato paste and then stir.
Pour red wine and beef broth into the pan. Stir and let boil.
Add carrot and thyme. Cover the pot and continue to cook between low to medium heat for 2 to 3 hours or until beef gets tender.
Put the pearl onions into the pot. Cook for 5 minutes.
Season with salt and ground black pepper.
Transfer to a serving plate. Serve. Share and enjoy!
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