8 oz, 1/2 inch thick bacon, cut into 1/4 inch pieces
2 Tbl olive oil
2 1/2 lbs boneless beef (elk) chuck, cut into 2 inch cubes roller in flour
1 large carrot, chopped
1 medium yellow onion, chopped
1 stalk celery, chopped
2 Tbl tomato paste
3 garlic cloves, chopped
2 cups beef stock
750 ml MacLeod Merlot
1 tsp dried parsley
1 tsp thyme
1 bay leaf
1 tsp cinnamon
1/2 tsp cayenne
1 Tbl olive oil
1 lb mushrooms sliced
10 oz frozen pearl onions, thawed
In Dutch Oven nor large skillet, cook bacon until crisp, set aside cooked bacon.
Add more oil to pot, over medium heat, brown meat in batches, set aside.
Add carrot, onion, and celery. Saute until onions are lightly brown.
Stir in tomato paste and garlic, cook for about a minute.
Add beef broth, wine and remaining spices.
Add beef, cover.
Simmer for 2 1/2 to 3 hours until meat is tender.
Meanwhile, saute sliced mushrooms, reserve.
When beef is tender, add mushrooms, pearl onions and bacon to pot
Cook, un covered over medium low heat intil pearl onions are tender, about 15 minutes.
Thicken with equal parts water and cornstarch if necessary. Thin with water.
Serve with mashed potatoes or noodles.