Preheat oven to 300°F.
In large stew pot or
Dutch oven, cook bacon over low heat until crisp. Remove with slotted
spoon and set aside.
Turn heat to high. Working
in small batches, see
note, brown meat on all
sides. Remove each batch with slotted spoon and put in large bowl. Set
aside. When all meat is browned, sprinkle with flour and black pepper.
Toss to mix.
Lower heat. Add oil to
remaining bacon drippings. Stir in onion, shallot, garlic, and carrot.
Cook until starting to soften.
Return meat to pan. Sprinkle
on thyme. Pour wine over stew and stir to mix.
Put in preheated 300°F
oven and cook, tightly covered, for 1 1/2 hours. Sprinkle on salt to taste
and add sliced mushrooms. Cook an additional 1 to 1 1/2 hours or until
meat is tender.
Serve with egg noodles
Serves: 6 to 8
to work in small batches. The juices released by a large batch of meat
will prevent browning. If the pan burns SLIGHTLY while browning, don't
worry. It adds to the depth of the stew.
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