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Heat butter and 1 tbsp oil in a saucepan over high heat. Add bacon and cook for 2 mins. Add onions, mushrooms, carrots and garlic. Cook for 5 mins, until onions are beginning to color, then set aside. Add remaining oil and brown beef for 1-2 mins per side. Once browned, sprinkle with flour and cook for 1 min. Add tomato paste and cook for 1 min. Return vegetables and bacon to pan, add wine, stock, mustard, potatoes, bay leaves and thyme. Simmer, covered, for 90 mins, or until vegetables are cooked and beef is tender. Remove from heat, season and serve with crusty bread.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue