Beef Stew With Mushrooms, Carrots and Bacon
- Ready In:
- 10hrs
- Ingredients:
- 13
- 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
- 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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