2lbsbeef stew cubsboneless beef chuck cut into 2 inch cubes
2parsnipspeeled and chopped
4yellow potatoesc hopped
salt and pepper
1tbspchiveschopped into longer pieces
1/4cupdouble cream brietore into smaller pieces
1baguettetorn into crusty chunks for dipping
Preheat oven to 350F.
In a large wide 6-8 quart heavy pot with a lid, fry bacon pan over medium heat for about 5 minutes, stirring occasionally.
Add your beef to pot in smaller batches, add flour and stir until lightly browned. Remove bacon and beef to platter. Toss in carrots, parsnips, potatoes, onion, celery and garlic. Stir occasionally and cook for another 6 minutes.
Push vegetables aside, making a hole in the middle of pot and add tomato paste. Stir for about one minute then mix in vegetables.
Pour in beef broth, bay leaves, salt and pepper and thyme. Bring to a boil. Drop in beef and bacon, cover and cook in oven until meat is very tender 1 - 2 hours.
Season with salt and pepper, remove bay leaves and serve hot with mushrooms, chives, brie, a sprinkle of parsley and crusty bread.
To saute mushrooms add 1 tbsp butter to a hot pan. Toss in mushrooms and stir until moisture is released. Season with salt and pepper and cook until brown.