Amy's Beef Stew

As I woke up to -5 degrees wind chill this morning, I knew I had to make something that warmed your bones.  This stew did exactly that.  It's my version of a little French, a little American and oh so good.  As you can tell from the pics, we licked the bowl clean.

Amy's Beef Stew

3 slices thick-cut bacon, cut into 1/4" slices 

1 1/2 pounds cubed beef stew meat

1/4 cup all-purpose flour

2 tablespoons vegetable oil

1 cup red wine

1 (14.5 ounce) cans Italian-style diced tomatoes

2 tablespoons tomato paste

1 quart beef broth

4 carrots, chopped

1 onion, coarsely chopped

10 oz. sliced mushrooms

6 stems of fresh thyme

1 bay leaf

1/4 cup parsley

1 tablespoons Dijon-style prepared mustard

salt and pepper to taste

In a heavy dutch oven, brown bacon and reserve in dish with a slotted spoon.  Place stew meat in bowl and pour flour over, stirring to coat each piece thoroughly.  Add oil to bacon fat and transfer meat to pot in one layer.  Try not to overcrowd pot as this will not allow meat to brown properly.  Once meat is browned on all sides, deglaze pot by adding wine.  Cook and stir until reduced by half.  Add reserved bacon, mushrooms, carrots, onions, tomatoes, tomato paste and beef broth to pot.  Take a small piece of cheesecloth and place bay leaf, parsley and thyme and secure by tying up corners making a bouquet garni and add to pot.  Salt and pepper to taste and cook for 1 hour or until meat is tender and soup has started to thicken.  Stir in mustard and cook 5 minutes more.  Remove bouquet garni and serve with hot, crusty bread.