Beef Stew (Bourguignon) with Lots of Vegetables - Low Carb, Gluten Free, Dairy Free

INGREDIENTS

For the Stew:

3 lb

beef chuck or top round, cut into cubes 1 1/2 to 2 inches

4 tbsp

olive oil, butter, or refined coconut oil for frying meat

2 cups

chopped onions

1 cup

chopped carrots

8 oz

bacon or lean salt pork, diced (optional)

5 cups

red wine

3 cloves

garlic, peeled and smashed

1 28 ounce can

tomatoes, drained and roughly chopped

bay leaves

1 tsp

dried thyme

salt

For the Added Vegetables:

4 tbsp

olive oil

bags (14 ounces each) frozen pearl onions, thawed

1 lb

mushrooms (can keep stems on), halved or quartered if large

carrots, cut in 1/2" rounds

1 1/2 cups

frozen peas, thawed