Ingredients: |
Ingredients: 4 strips thick slice bacon
3 Tbls. vegetable, divided
2 lbs assorted mushrooms (yes, 2 pounds!)
3 lbs beef chuck roast cut into 11/2 in pieces
21/2 tsp. kosher salt
1 tsp pepper
3 tbsp whole wheat flour
1 tsp dried thyme
1/2 tsp ground allspice
3 tbsp tomato paste
2 bottles (12 oz each) brown, or amber ale
1 cup beef broth
8 shallots
5 medium carrots
1/2 lb. baby Yukon gold potatoes
2 tbsp snipped chives
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Directions: |
Directions:1. Cook bacon in a heavy 5-6 qt pot over medium heat; transfer bacon to a large bowl. Pour off all but 1 tbsp bacon fat, add 1 tbsp oil and cook larger sliced mushrooms until beginning to crisp on edges, act 10 minutes
2. Dry beef on paper towels,season with 1 tsp salt and pepper. Add another tbsp of oil to pan, brown meat in batches until nicely browned all over; add meat to bacon in bowl
3. Add remaining 1 tbsp oil and flour to pan. cook over medium heat stirring often until flour is a shade darker; stir in remaining 11/2 tsp sale, thyme, allspice and tomato paste; pour in ale and broth, scrape up any browned bits from bottom of pan; add reserved beef and bacon and accumulated juices; Bring to a boil, covered, then reduce heat to maintain gentle simmer.
4. Simmer stirring occasionally for 11/2 hours; Meanwhile, peel shallots, cut carrots into 1by1/2 in. sticks
5. Add shallots, cooked and raw mushrooms, potatoes and carrots to boil and simmer covered 1 hour or until beef is meltingly tender. Sprinkle with chives.
© Sunset Magazine, November 2013 |
This recipe for Mushroom, Beef and Bacon Stew is from