Merlot Beef Stew - cooking recipe

Ingredients

1/4 cup vegetable oil
1 cup flour
2 tablespoons black pepper
3 lbs beef roast, sirloin or 3 lbs arm roast
1/4 lb applewood smoked bacon, chopped
4 large carrots, cut and quartered
1 large onion, chopped
1 lb baby red potato, whole
8 ounces brown button mushrooms, quartered
2 cups merlot
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 teaspoon beef base
1 cup water
2 cups low sodium beef broth
2 tablespoons French dry rub
2 bay leaves
water, as needed

Preparation

Pre-heat oven to 300 degrees.
Prepare vegetables, keeping chopped onions aside.
In a medium bowl combine flour and pepper, set aside.
In a measuring cup combine beef base with 1 cup hot water, set aside.
In a dutch oven heat oil over medium-high heat.
Chop bacon, set aside.
Cut beef into 1 1/2 to 2 inch chunks.
Add beef to seasoned flour, toss to coat.
Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
Remove and add to beef bowl.
Add onions to dutch oven, reducing heat to medium.
Stir often and keep an eye on them so they do not burn.
When just golden add tomato paste, whisking constantly for 1 minute.
Add the merlot, whisking constantly for 1 minute.
Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
Add prepared vegetables, stir well to coat.
Add contents of the beef bowl, stir well to coat.
Add bay leaves.
Cover with a lid and place in oven.
If your oven runs hot reduce heat to 275 degrees.
Check stew at 3 hours, giving it a good stir.
Add water if needed.
Stir again at 4 hours, remove at 5 hours.
Search out bay leaves and remove.