Beef Braised In Red Wine Sauce With Roasted Tomatoes

• 8 None plum tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp brown sugar
• 1 None carrot, peeled and thinly sliced
• 1 None Spanish onion, peeled and coarsely chopped
• 12 None pearl onions, peeled
• 9 oz button mushrooms
• 3 1/3 lb beef chuck steak, coarsely chopped
• 2 tbsp all-purpose flour
• 3 cups dry red wine
• 1 None bay leaf
• 2 tbsp cornstarch, whisked with 1 cup water until smooth
• 2 tbsp chopped fresh parsley leaves

1. Preheat oven to 350u0b0F. Place tomatoes, cut-side up, on a baking tray. Combine 1 tbsp oil with garlic in a small bowl. Brush tomatoes with oil mixture and sprinkle with sugar. Bake, uncovered, for about 30 mins, or until tomatoes are tender.
2. Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Cook bacon, stirring, until lightly browned. Drain on paper towels. Add carrot and onion to pan. Cook, stirring, until lightly browned. Remove from pan. Add pearl onions and mushrooms to pan. Cook, stirring, until onions are lightly browned. Remove from pan.
3. Add remaining oil to pan. Cook beef, in batches, stirring, until browned. Add flour and cook, stirring, for 2 mins. Add wine, bacon, onion mixture and bay leaf. Transfer to oven and cook, covered, for about 1 hour.
4. Stir in mushrooms and pearl onions. Add cornstarch slurry and cook, covered, for about 45 mins, or until beef is tender. Discard bay leaf. Gently stir in tomatoes and parsley before serving.

tomatoes, olive oil, garlic, brown sugar, carrot, onion, pearl onions, button mushrooms, beef chuck steak, flour, red wine, bay leaf, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32062 (may not work)