RPM Network/Maker Studios: http://r.mker.tv/HG5QGz http://r.mker.tv/dwpG43 ... https://www.youtube.com/watch?v=K_DfzwT-Ia4

2 pounds boneless beef shoulder or neck (chuck), cut into 1 1/2-inch pieces Kosher salt Freshly ground black pepper 2 Tbsp Flour 4 Tbsp Vegetable Oil 4 medium onions, halved and thinly sliced (use a mandoline if you have one) 2 tablespoons all-purpose flour 2 Tbsp Tomato Paste 1 cup red burgundy wine (such as pinot noir) 6 medium carrots, peeled and cut into 1-inch pieces 4 oz pancetta or bacon, diced 2 cups cremini mushrooms (8 oz. pack) 1 clove garlic diced 1 bouquet garni (a tied bundle of herbs, typically thyme, bay and parsley) 1 1/2 cups Water 2 Tbsp of Demi-glace(Chicken or Beef) - You can substitute Bouillion Cubes or Concentrated Broth Chopped fresh flat-leaf parsley, for garnish Directions Preheat oven to 350°F (175°C). Thoroughly pat the meat dry with paper towels and generously season it with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add pancetta or bacon stirring occasionally until lightly browned. Remove with a slotted spoon onto a paper towel. Add mushrooms and cook until browned and tender, about 5-6 minutes. Season with salt and pepper and remove to a bowl and set aside. Raise heat to high and sear the meat on all sides until well browned, adding more oil as needed. Do this in batches.(If you try to cook too much meat at once, it will steam and turn gray instead of brown.) Once the meat is well browned, transfer to a plate. Reduce the heat to medium-high and add the onions, garlic and any remaining oil to the pot. Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes. Add the Tomato Paste and sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes. Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot. Once the wine starts to boil, return the meat and its accumulated juices to the pot, and add the carrots and the bouquet garni. Add 1 1/2 cups of water (and about 2 tablespoons of demi-glace/bouillion/Concentrate, if you have it). Bring to a simmer, cover and move to the oven to braise for 2 to 2 ½ hours or until beef is tender, as you check on the stew, continue adding 1/4 cup to 1/2 cup water, as needed, to ensure there is enough liquid to cook down and concentrate. When the stew is done, remove Dutch oven from oven and stir in mushrooms, and pancetta or bacon. discard the bouquet garni, taste the stew and season with more salt, if desired. Serve (over rice?)and Enjoy! ... https://www.youtube.com/watch?v=VOr3FCB2vfI