4 cloves garlic, chopped
2 medium onions, chopped
1 bay leaf
3 springs of thyme (or 1 tsp. dried thyme)
3 sprigs of parsley
1 sprig of rosemary (or 1/2 tsp. dried rosemary)
1/2 bottle (or more!) red wine
3 pounds of chuck, cut into 2-inch cubesr
1/2 pound of bacon
1/4 cup flour
salt & pepper
3 carrots, sliced a half-inch thick
2 tblsp. sweet butter
1/2 pound of mushrooms, quartered
1 tblsp. chopped shallots
1/2 cup pitted green olives (with pimentos is fine)
Marinate the beef cubes for 6 hoursor overnightin the fridge
Heat the oven to 350º.
Remove the beef cubes from the marinade with a slotted spoon, reserve the liquid, and set the beef aside.
Cook the bacon on the stove in a large, oven-proof casserole. Then remove some of the fat (if there's a lot)
Add olive oil and heat (but not too hot). Sprinkle the beef cubes with the flour, salt, and pepper, and brown them in the oil. (This may have to be done in batches; don't crowd the beef). Return all the beef to the casserole.
Add the reserved marinade and enough water to cover the beef, stir, and bring it to a low boil.
Cover the casserole and put it in the oven for 1/2 hour. Stir and add the carrots, then return it to the overn for an hour (stirring every 20 minutes and adding wine and/or water if the liquid level gets too low).
While the beef is in the oven, cook the mushrooms and shallots in butter, then add them to the stew.
Place the olives in a sauce pan, add water, bring them to a boilthen drain and add to the stew.
Cook for another 30 minutes, or until the meat is fork tender.
(This can be made a day ahead. Just reheat slowly, stirring and adding water as necessary.)