8oz Bacon, Applewood Smoked
2lb Beef, Boneless Short Rib, Cut Into 1 inch cubes
3 Leek, White End Only, Sliced
1 Onion, Yellow Sliced
1 Garlic, Clove Mashed
1 Wine, Vineyard View Zinfandel
4 Beef Broth
1tb Tomato Paste
4 Fresh Thyme, Stems, remove leafs, discard woody stems
2 Fresh Bay Leafs
1lb Carrot, Sliced
12 Pearl Onions, Pealed
12 Fingerling Poatatos
12 Mushrooms, Brown Mushroom Caps
1/4 Fresh Parsley, 1/4 Cup, Chopped
Saute bacon in large pan. Remove most of the fat from pan. Place bacon in large dutch oven.
Brown short rib in bacon pan, add a small amount of olive oil if needed. Place short rib in dutch oven.
In another large pan at the same time. Saute onion in olive oil. Place onion in dutch oven.
Saute leek in olive oil. Place leek in dutch oven.
Add garlic, wine, beef broth, tomato paste, thyme, and bay leaf to dutch oven.
Cook in covered dutch oven at 350 in oven for 90 to 120 minutes until beef is tender.
Place liquid (wine reduction) in dutch oven in sauce pan. Remove fat from top and reduce by half.
Saute carrot in olive oil. Place carrot in dutch oven.
Blanch pearl onions. Place pearl onion in dutch oven.
Boil potato until soft. Place potato in dutch oven.
Saute mushroom caps in olive oil. Place mushroom in dutch oven.
Top with parsley and cover with wine reduction. Warm in oven and serve.