Beef Stew With Mushrooms, Carrots And Bacon

Total Time: 10 hrs Preparation Time: 1 hr Cook Time: 9 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.