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LOVE STEW
Heat Oven to 325 degrees.
1 Cup chopped sweet onions
6 slices bacon (1/2 lb.) cut into ½” pieces
3 lb. beef chuck (stew meat) trimmed and but into 2” pieces (pat dry)
3 medium carrots, cut in to 1” pieces
1 medium Yukon gold potato, peeled in eighths
2 medium sweet potatoes, peeled in eighths
1 Cup good red wine (and more for you to enjoy with the stew)
8 oz. package of mushrooms (Optional)
2 ½ Cups Beef Broth
6 oz. can tomato paste
½ tsp. kosher salt
½ tsp black or white pepper
1 tsp thyme leaves (fresh)
3 cloves garlic peeled and sliced
2 bay leaves
Olive oil
In Dutch oven, add enough olive oil to just cover the bottom of the oven, add stew meat and brown, then add onion and bacon and render until bacon is browned and onions are soft, about 8 minutes. Add vegetables and remaining ingredients. Cover and bake for 1 ½ hours.  Uncover and continue baking stirring occasionally for another 45 minutes to an hour until beef is fork tender.  Remove bay leaves before serving.Serve with crusty bead, the same wine you used to cook with and a mixed green salad.  It’s sure to get hearts a-poppin’!  

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