This does not follow my theme for the year but I just had to share/brag/boast/whatever!
In a Dutch Oven sauté a handful of bacon ends and pieces with a teaspoon of jarred minced garlic. Add 2 small onions chopped in large chunks and continue cooking until onions are semi-tender. Set aside in a bowl. Dredge 1-2 pounds of beef stew meat chunks (from a Top Butt) in ½ cup flour with some salt and pepper. Add a bit more oil to the pot and brown the beef, turning once. Set this aside in the bowl with the bacon/onion mixture. Add one cup of red wine to the pot and deglaze the pan scraping the brown bits on the bottom. Add the beef, bacon, and onion mixture back into the pot along with 2 small potatoes chopped in large chunks and 2 small carrots which have been peeled and cut into one-inch chunks. Cover this with 2 cups of beef broth and 1-2 teaspoons of Worcestershire sauce. Add more broth if necessary to just cover the goodies in the pot but not to drown them. Stir and bring to boil. Reduce heat and let simmer. This was allowed to simmer for the two risings of the home-made bread dough. Meanwhile in separate skillet place 2 tablespoons of butter and sauté 4 large baby bella mushrooms which have been sliced. Cook just until mushrooms are slightly softened and browned. Add a splash of Worcestershire sauce and set aside. When ready to put the bread in the oven, or after two hours, stir the mushrooms into the pot along with the reserved flour from the dredging of the beef. Continue to simmer the pot for the duration of the bread baking or 30-35 minutes.
We ate most of this before taking a picture. Here is what the leftover in the pot looks like. But no, the pic is not appetizing so I am not posting it, and this stew was fantastic. I do not generally rave about my own cooking but this was aromatic, flavorful, and rich-tasting. I served this with a homemade loaf of bread which is essential to clean the bowl to get every last drop!