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Beef Stew Recipe

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This recipe for Beef Stew, by , is from Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arlene McKinney


6 oz. bacon chopped into 1/4" strips
2 T. olive oil to sautee
2 lbx. beef stew mean (or beef chuck cunt into 1" pieced)
2 1/2 t. sea salt or to taste
1 1/2 t. black pepper freshly ground
1/4 c. all purpose flour
2 c. good dry red wine
1 lb. mushrooms thickly sliced
4 carrots peeled and cut into 1/2" thick pieces
1 medium yellow diced onion
4 minced garlic cloves
1 T. tomato paste
4 c. low sodium beef broth or beef stock
2 bay leaves
1/2 t. dried thyme
1 lb. small potatoes, new potatoes or halved or quartered

In large oven-proof pot, sautee bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.

While bacon is cooking, place beef in a large mixing bowl and season with 1/2 T. salt and 1 t. black pepper. Sprinkle beef with 1/4 c. flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat until beef is browned. Add olive oil if needed. Transfer browned beef to the bowl with the bacon.

Add 2 c. wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat, about 10 minutes.

Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 T olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves and sautee 4 minutes. Add 1 T. tomato paste and sautee another minute. Transfer veggies to the soup pot.

Add 4 c. beef broth, 2 bay leaves, 1/2 t. pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid.

Bake 325 for 1 hour and 45 minutes,




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