Steak and Mushroom Stew
Ready In: 4 hrs 30 mins
Serves: 6-8
Ingredients
- 6 ounces thick-cut bacon, diced
- 4 lbs chuck roast, cut into 1-inch cubes
- kosher salt
- fresh ground black pepper
- 2 small onions, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 3⁄4 lb cremini mushroom, sliced
- 1 tablespoon veal demi-glace
- 3 tablespoons Dijon mustard
- 1 1⁄2 cups beef broth
- 1⁄4 cup finely chopped fresh flat leaf parsley
Directions
- Saute bacon over medium-high heat in large pot for 10-11 minutes until crisp. Drain on paper towels. Pour bacon fat into bowl.
- Season beef with salt and pepper.
- Return two tablespoons bacon fat to pot and heat to medium-high. Brown beef in batches 8-10 minutes, transfer to bowl.
- Reduce heat to medium; warm 1 tablespoons bacon fat. Cook onions, carrots and celery for 10 minutes. Add garlic and tomato paste; cook 1 minute. Add mushrooms, saute 10-12 minutes. Stir in demi-glace, mustard, beef, bacon, broth, salt and pepper. Bring to simmer; transfer all to slow cooker. Cover; cook on high for 4 hours. Skim off fat. Stir in parsley.
- Serve with mashed potatoes.
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