3 lbs Free Raised® Grass Fed Beef stew meat
1 onion, diced large
3 carrots, peeled and diced large
2 celery stalks, diced large
1/3 lb crimini mushrooms, washed and quartered
5 cloves garlic, minced
1/4 lb bacon, diced large
1/2 cup olive oil
1/2 stick of butter (4 tbsp)
2 bay leaves
4 sprigs fresh thyme
Kosher or sea salt
Fresh-ground black pepper
1/4 cup flour (optional)
1 bottle dry red wine, 750 ml
1 quart chicken or veal stock
4 oz Strauss Free Raised®
Glace de Veau Roasted Veal Stock Reduction (optional)
1/4 cup Dijon mustard
1/2 cup tomato paste

1. Preheat large, heavy stock pot over medium heat.
2. Add oil, and once it is hot, sear meat.
3. Season meat with salt and pepper while searing.
4. Once meat is browned, remove it and discard oil. Add bacon and cook until rendered, about 5 minutes.
5. Add butter, onion, carrots, celery and mushrooms; sauté about 5 minutes.
6. Add garlic and cook a few minutes.
7. Add mustard and tomato paste; cook a couple of minutes. Add flour and cook a couple of minutes.
8. Add red wine, bring to simmer and cook for about 5 minutes.
9. Add chicken stock, Free Raised® Glace de Veau (optional), bay leaf and thyme
   and bring to simmer.
10. Lower heat and lightly simmer, uncovered, until the meat is tender, about 2 to 2.5 hours.