Recipe by Crazycook in PA
I found this recipe in a magazine years ago. Talk about delicious comfort food!!!I've tried alot of different beef stew recipes but I think this is the best! The chili sauce and bacon give it a spectaculor flavor! Instead of the water and bouillon granules, I have used canned beef broth. This hearty, savory beef stew is great over noodles or mashed potatoes!
- 1 (2 1/2-3 lb) beef chuck roast
- 1⁄3 cup flour
- 5 slices bacon
- 3 cups fresh mushrooms
- 1⁄2 cup onion, chopped
- 2 -3 cups water
- 1⁄4 cup chili sauce
- 2 teaspoons beef bouillon granules
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon black pepper
- 6 carrots, cut into chunks
- 1 (10 ounce) package frozen peas, thawed
Directions See How It's Made
- Trim fat from meat. Cut the meat into 1-1/2 inch cubes. Place in plastic bag along with the flour. Shake to coat. Set aside.
- In an ovenproof Dutch oven, cook bacon till crisp. Remove bacon; drain, crumble and set aside. Reserve drippings in pan.
- Brown meat, half at a time, in drippings. Remove all meat and set aside. Add mushrooms and onions; cook until tender. Return meat to pan along with bacon, 2 cups water, chili sauce, bouillon granules, thyme, basil and pepper. Bring to a boil.
- Cover and bake in a preheated 325 degree oven for approximately 2-1/2 hours (add more water during cooking time, if necessary).
- Meanwhile, cook the carrots in boiling water for 10 minutes or until tender. Drain.
- Stir the carrots into the stew. Sprinkle the peas over the mixture. Cover and bake for an additional 15 minutes more or until the meat is tender.