-
1
In a Dutch oven, cook the bacon over medium heat until crisp.
-
2
Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
-
3
Sprinkle the cubes with salt and pepper.
-
4
After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
-
5
Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
-
6
Remove the browned meat to a plate, and continue browning all the remaining cubes.
-
7
Meanwhile, peel the onion and cut into 1/4-inch (or so) slices.
-
8
After browning and removing all of the beef, add the sliced onions.
-
9
Stir to bring up any of the yummy brown bits off the bottom of the pan.
-
10
Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
-
11
Heat oven to 300u00b0F.
-
12
Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
-
13
Add the beef broth and bring to a boil.
-
14
Turn off the heat and cover.
-
15
Place meat in the oven and cook for 2 hours.
-
16
Peel and quarter the potatoes, adding them to the pot as you do.
-
17
Cover the pot and cook for 30 minute.
-
18
Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
-
19
Cover the pot and cook for 20 min more.
-
20
Serve in bowls.
