Ingredients: |
Ingredients: 8oz applewood smoked bacon, chopped
⅓ cup all-purpose flour
2˝ lbs chuck beef cut into 1" cubes
Salt & pepper, to taste, 2Tbsp olive oil
1 yellow onion, chop, 5 cloves garlic, minced
2Tbsp red wine vinegar
1 cup good quality dry red wine, such as Pinot Noir, Burgundy or. Cote du Rhone
5 cups beef broth
2 tsp better than bouillon beef*
1Tbsp tomato paste, 2 bay leaves
1 tsp chopped fresh rosemary, or ˝ tsp dried
1 tsp fresh thyme leaves, or ˝ tsp dried
4 large carrots peel, slice diagonally
˝ lb mini gold or fingerling potatoes
8oz frozen whole pearl onions
8oz white mushrooms
3Tbsp all-purpose flour
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Directions: |
Directions:Add bacon to Dutch oven. Turn heat to med-low; cook, turning flipping every so often, until browned. Remove to paper towel lined plate; chop in small pieces. Pat beef cubes dry with paper towels; add to ziplock with flour, salt & pepper. Toss well to coat. Heat pan with bacon grease over med-high. Once hot, add beef in 2-3 batches (so not to overcrowd pan), adding a little oil as needed, searing for a few min on each side, until browned. Remove meat to plate; set aside. Reduce heat to med.
Add onion; cook 2-3 min. Add garlic; cook 30 seconds. Add vinegar & wine to the pan, cooking med-high, scraping up any browned bits from bottom of pan. Simmer 10 min.
Add beef broth, bullion, tomato paste, bay leaves, thyme & rosemary. Season with more salt & pepper. Add beef & bacon back to pot. Bring to boil then reduce heat to simmer. Cover; cook 1˝ hours until beef is tender. Meanwhile, chop potatoes, carrots & slice mushrooms. Set aside.
Cook mushrooms: Add 2Tbsp butter & 1Tbsp olive oil to sauté pan over med-high. Add mushrooms in single layer. Cook several min (without touching). Once golden on bottom, flip to other side; cook for few more min. Add mushrooms, potatoes, carrots & frozen pearl onions to soup pot; cook 15-20 min, until carrot & potatoes are tender. Taste broth. Season as needed with additional salt, pepper, bullion, rosemary, thyme, or some garlic powder. Add sprinkle of crushed red pepper, if desired. Ladle some of hot broth in bowl; whisk flour into it, until smooth. Add to pot; cook 2-5 min until broth has slightly thickened. Garnish with fresh parsley. Serve with artisan bread.
*Better than Boullion Paste: add to broth because it adds deeper flavor. You can leave it out if you don’t have it, or add 1-2 beef bouillon cubes.
Beef: I recommend a chuck roast over packaged "stew meat", because stew meat is usually a combination of different trimmings from leftover steaks & roasts. The chuck roast is around the same price and quality will be better.
Slow Cooker Beef Stew: Cook bacon, brown meat & onions. Add all ingredients to slow cooker. Cook on LOW for 6-8hrs until tender. Add flour mix or cornstarch slurry during last hour of cooking, to thicken soup. |
This recipe for Beef Stew is from