Martha Stewart's Beef Bourguignon

Ingredients

• 1/4 lb bacon, cut into 1-inch pieces
• 3 1/2 lbs boneless beef chuck roast, trimmed of fat and cut into 2-inch chunks, patted dry
• coarse salt and pepper, to taste
• 1/3 cup all-purpose flour
• 1/2 cup water
• 1 large onion, chopped
• 3 large garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 6 medium carrots, cut diagonally into 3/4-inch slices
• 3 cups dry red wine
• 1/2 teaspoon dried thyme

Directions

1. 1

   In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat.

2. 2

   Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.

3. 3

   Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes.

4. 4

   Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute.

5. 5

   Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours.

6. 6

   Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.