3hr · 8 servings Ingredients • 1/4 pound bacon cut into 1/2" pieces • 3 pounds chuck roast cut into 2" cubes • 2 tablespoon flour • 1 teaspoon kosher or sea salt • 1/2 teaspoon ground black pepper • 8 ounces mushrooms cut in half • 2 tablespoons butter • 1 pound carrots peeled and cut into1"-2" pieces • 2 onions diced to about 1" pieces • 4 cloves garlic minced • 2 tablespoons tomato paste • 1/4 cup fresh thyme • 1/2 cup flat leaf parsley roughly chopped • 2 bay leaves • 1 cup red wine • 3 cups beef stock • salt and pepper to taste Full RECIPE at SavorwithJennifer.com • https://savorwithjennifer.com/red-wine-beef-stew-with-mushrooms-and-carrots/