Merlot Beef Stew - cooking recipe

Ingredients

3 1/2 lbs lean stewing beef, in large cubes
4 slices bacon, cut into thin strips
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon olive oil
1 onion, finely chopped
3/4 lb white pearl onion, peeled
3/4 lb button mushroom
2 carrots, finely chopped
2 -3 garlic cloves, finely chopped
1 stalk celery, chopped
1/4 cup flour
2 cups red wine
3 cups chicken stock
1 teaspoon Worcestershire sauce
2 bay leaves
2 teaspoons dried thyme
1/4 teaspoon cayenne pepper
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper

Preparation

In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
Cook for 3-4 minutes until just softened, stirring frequently.
Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
Add beef into the pot, turning them to let it be browned.
Add wine to pan and cook for 2 minutes.
Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
Reduce heat to low, partially cover pot and let simmer for approximately one hour.
Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
Discard bay leaves and stir in the parsley before serving.