Yield: 6-8 servings | Prep Time: 20 minutes | Total Time: 1 hour 30 minutes
1 lb bacon, sliced
2.5 lbs boneless chuck eye, trimmed and thinly sliced
2 Tbsp cooking oil
1 cup onions, thinly sliced
1/4 cup garlic, minced
3 cups mushrooms, sliced
1 Tbsp table salt, or to taste
1 Tbsp black pepper, or to taste
350 ml dry red wine (1/2 bottle)
1/3 cup flour
1 cup whole milk
1 quart heavy whipping cream
1. Prepare the chuck, bacon, mushrooms, onions, and garlic.
2. Heat a 4-quart pot or Dutch oven to medium. Add the bacon. When the bacon is mostly rendered, remove from the pot but leave the fat.
3. Working in batches, sear the chuck steak until lightly browned then remove from pot.
4. Add oil to the pot, then the onions and garlic. Sauté until onions are translucent.
5. Add mushrooms, salt, and pepper and sauté until mushrooms are soft.
6. Return the bacon and chuck to the pot and add the red wine. Bring to a boil, then reduce the heat and simmer, covered, until the beef is tender, approximately 30 minutes.
7. Prepare a slurry by whisking the flour with the whole milk. Make sure that no lumps remain. Add the slurry and the heavy cream to the pot. Bring to a boil once again, reduce heat, and simmer for 10 minutes. 8. Serve over mashed potatoes or egg noodles. Garnish with green onion or parsley, if desired.