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1
Pre-heat oven to 300 degrees.
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2
Prepare vegetables, keeping chopped onions aside.
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3
In a medium bowl combine flour and pepper, set aside.
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4
In a measuring cup combine beef base with 1 cup hot water, set aside.
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5
In a dutch oven heat oil over medium-high heat.
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6
Chop bacon, set aside.
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7
Cut beef into 1 1/2 to 2 inch chunks.
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8
Add beef to seasoned flour, toss to coat.
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9
Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
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10
Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
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11
Remove and add to beef bowl.
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12
Add onions to dutch oven, reducing heat to medium.
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13
Stir often and keep an eye on them so they do not burn.
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14
When just golden add tomato paste, whisking constantly for 1 minute.
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15
Add the merlot, whisking constantly for 1 minute.
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16
Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
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17
Add prepared vegetables, stir well to coat.
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18
Add contents of the beef bowl, stir well to coat.
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19
Add bay leaves.
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20
Cover with a lid and place in oven.
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21
If your oven runs hot reduce heat to 275 degrees.
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22
Check stew at 3 hours, giving it a good stir.
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23
Add water if needed.
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24
Stir again at 4 hours, remove at 5 hours.
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25
Search out bay leaves and remove.
