Country bread or Sour Doughtoasted or grilled and rubbed with garlic clove
1/2cupchopped fresh parsleyoptional
Instructions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large sauteuse. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches and in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.
Put the meat and bacon back into the pot with the drippings. Add the grape juice, vinegar, and just enough stock to barely cover the ingredients. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine the 2 tablespoons of butter and the flour with a fork to form a liaison and stir into the stew. Add the pearl onions.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring to a slow boil on top of the stove, then lower the heat to a bare simmer for 15 - 30 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley