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- 3 slices center-cut bacon
- 2 Tbsp extra virgin olive oil
- 1/2 cup all-purpose unbleached flour
- 1-1/2 lbs stew beef, cut into 2-inch chunks (I like chuck roast for this)
- 1 Tbsp minced garlic
- 2 leeks, trimmed, washed, and chopped
- 3 oz tomato paste
- 2 tsp thyme leaf
- 1 bottle red wine (approximately 4 cups)
- Kosher salt and fresh black pepper
- 2 Tbsp red wine vinegar
- 1-1/2 lbs baby red-skinned potatoes, cut in quarters
- 8 oz whole mushrooms (cremini, baby bella or white), stems trimmed, quartered
- 8 oz frozen pearl onions
- 1 cup frozen peas
View Full Recipe at The Perfect Pantry
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