Beef stew with bacon
Ingredients
- 4 oz Bacon thick cut
- 3 TBSP flour
- 3 lbs boneless beef chuck trimmed of excess fat and cut into chucks
- 3/4 lb fresh cremini mushrooms cut in half if large
- 1/2 lb baby carrots
- 1/2 lb frozen pearl onions
- 3 cloves Garlic minced
- 1 cup Dry red wine
- 1 cup Beef broth
- 2 TBSP Tomato paste
- 1 TBSP Fresh Rosemary minced
Instructions
- 1-Cook the bacon. In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5-7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 tablespoon drippings in the pan. Set the pan, reserved drippings, and bacon aside.
- 2-Brown the beef. In a re sealable plastic bag, combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef chucks and shake to coat evenly with the flour mixture. Return the frying pan to medium-high heat. When the drippings are hot, add half of the beef chucks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the beef to the slow cooker. Repeat with the remaining beef chucks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions, and garlic on top.
- 3-Cook the stew. Return the pan to medium-high heat and add the wine, broth, and tomato paste. Mix well, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high- heat setting for 4-5 hours or the low-heat setting for 8-9 hours. The beef should be very tender. Stir in the reserved bacon and the Rosemary. Cook uncovered, on the high-heat setting for 10 minutes longer to thicken the sauce slightly. Season to taste with salt and pepper and serve.
