Beef Stew With Mushrooms, Carrots and Bacon

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READY IN: 10hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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