Beef Stew With Mushrooms, Carrots and Bacon

In ‘Williams-Sonoma: One Pot of the Day’

• Ready In: 10 hrs
• Serves: 6

Ingredients

• 4  ounces  thick-cut bacon, chopped
• 3  tablespoons all-purpose flour
•  salt
•  fresh ground pepper
• 3  lbs boneless beef chuck, cut into chunks
• 3⁄4 lb cremini mushroom, halved if large
• 1⁄2 lb  baby carrots
• 1⁄2 lb  frozen pearl onions
• 3  garlic cloves, minced
• 1  cup dry red wine
• 1  cup beef broth
• 2  tablespoons tomato paste
• 1  tablespoon  minced fresh rosemary

Directions

1. In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes.
2. Drain on paper towels.
3. Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan.
4. Set the pan drippings and bacon aside.
5. In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
6. Add the beef chunks and shake to coat evenly with the flour mixture.
7. Return the frying pan to med-high heat.
8. Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side.
9. Transfer the beer to a slow cooker.
10. Repeat with the remaining beef chunks, adding the reserved drippings if needed.
11. Scatter the mushrooms, carrots, onions, and garlic over the beef.
12. Return the pan to med-high heat and add the wine, broth, and tomato paste.
13. Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
14. Pour the contents of the pan over the vegetables and beef.
15. Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours.
16. The beef should be very tender.
17. Stir in the reserved bacon and the rosemary.
18. Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly.
19. Season with salt and pepper and serve in shallow bowls.