Beef Stew with Bacon, Mushrooms, and Pearl Onions

Name: Beef Stew with Bacon, Mushrooms, and Pearl Onions
Yield: Serves 6 to 8
Ingredients: 4 ounces, bacon, cut into small dice; 3 pounds, chuck-eye roast, cut into 1 1/2-inch cubes; 1 1/2 teaspoons, table salt; 1 teaspoon, ground black pepper; 2 , medium onions, chopped coarse (about 2 cups); 3 medium cloves, garlic, minced; 3 tablespoons, unbleached all-purpose flour; 1 1/2 cups, red wine (preferably full-bodied); 1 1/2 cups, low-sodium chicken broth; 2 , bay leaves; 1 teaspoon, dried thyme; 1 pound, white mushrooms, brushed clean and quartered; 1 cup, frozen pearl onions (8 ounces); 1/4 cup, minced fresh parsley leaves

Main Courses
Pork
Vegetables
Beef
Stews

Appears in Cook's Illustrated January/February 1996, America's Test Kitchen TV

Choose chuck, use a combination of broth and wine, and thicken at the beginning for a simple but intensely flavored stew.

SERVES 6 to 8

TIME 3½ hours

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