Winter Beef Stew with Carrots and Mushrooms | The Fancy Pants Kitchen

Ingredients

• 3 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 & 1/2- to 2-inch chunks
• 2 ounces of thick-cut bacon or pancetta, cut into 1/2-inch pieces (optional)
• 1 to 3 tbsp vegetable oil, plus more for sautéing
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 medium celery stalks, coarsely chopped (about 1/2 cup)
• 1 medium carrot, coarsely chopped (about 1/2 cup)
• 3 medium garlic cloves, minced
• 1/2 tbsp thyme leaves, chopped
• 1/2 tbsp oregano leaves, chopped
• 1 cup dry red wine
• 2 & 1/2 cups beef broth
• 1 & 1/2 cups water
• 2 cups carrots, peeled and cut into 1-inch pieces
• 1 & 1/2 cups baby red potatoes, halved if large
• 1 cup peeled pearl onions
• 1 & 1/2 cups cremini or white mushrooms, quartered
• 1/4 cup fresh basil leaves, slivered