- Yields: 6 servings
- Preparation: 191 minutes
- 2 tbsp (30mL) GAY LEA - Salted Butter
- 2 slices bacon, finely chopped (optional)
- 1 onion, peeled and chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 2 tsp (10mL) dried thyme leaves
- 1/2 tsp (2mL) salt
- 1/2 tbsp (2mL) pepper
- 1/4 cup (50mL) all purpose flour
- 2 lb (1Kg) cubed stewing beef
- 1 1/2 cups (375mL) pearl onions, peeled
- 1/2 cup (125mL) red wine, (optional)
- 2 cups (500mL) chicken broth
- 8 oz (250g) small mushroom caps
- 1 cup (250mL) GAY LEA - Regular Sour Cream
- 2 tbsp (30mL) fresh parsley, chopped
- Melt butter in a Dutch oven on medium heat. Add in bacon (if using) and brown, stirring often, for 5 minutes. Add onion, carrot, celery, bay leaf, thyme, salt and pepper. Cook, stirring often, for 5 minutes or until softened.
- Pat beef dry with paper towel and toss with flour until evenly coated.
- Increase heat to medium high. Add beef a few pieces at a time, and brown on all sides. Add wine (if using) to pan and cook for 1 minute. Add broth to mixture and bring to boil. Reduce heat to low and simmer, partially covered, for 1 hour. Stir in pearl onions and continue to cook for 1 hour. Add mushroom caps and remove lid.
- Simmer for 30 minutes or until beef is very tender. Just before serving, stir in sour cream and parsley. Reheat, but do not boil. Remove bay leaf before serving.
- If adventurous, substitute different mushrooms like cremini or shiitake to enhance the flavour profile of this succulent dish.