-
1
In a Dutch oven over medium heat, melt butter and add oil.
-
2
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
-
3
Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
-
4
Cook, stirring often, until onion is softened (it takes about 5 minutes).
-
5
Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
-
6
Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
-
7
When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
-
8
Add chicken stock and bring to a boil.
-
9
Reduce heat to low, partially cover pot, and let simmer for one hour.
-
10
Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
-
11
Continue to cook on low heat, partially covered, for another hour.
-
12
Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
-
13
Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
-
14
Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
-
15
I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.
