Steak and Mushroom Stew

Name: Steak and Mushroom Stew
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6-8 serving(s)
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

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Recipe by KathyP53

Chuck roast and cremini mushrooms makes this a delicious stew for a chilly night.

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READY IN: 4hrs 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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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