Beef Stew With Mushrooms and Bacon

Preheat your oven to 300 degrees.

Cut the chuck roast into one inch cubes.

Sprinkle with the corn starch, some of the salt and pepper and stir until well coated.

Cut the bacon into chunks and cook in a large dutch oven until crispy and remove with a slotted spoon.

Pour the bacon grease into a bowl. Add 2 tablespoons back to your dutch oven.

Brown the beef in batches, adding a bit more bacon grease as necessary, then remove to a bowl.

Add the carrots and saute until just starting to caramelize.

Add the garlic and saute for about 30 seconds.

Deglaze the pan with the wine, scraping up all those lovely brown bits.

. Add the meat back to the pan.

. Add the reserved bacon, stock, potatoes, and thyme. Bring the mixture back to a boil.

. Cover and place in the oven for 90-120 minutes.

. Add another tablespoon of bacon grease to a skillet and heat over medium heat.

. Add the cippolini onions and mushrooms and saute until softened.

. Add the onions and mushrooms to the dutch oven and cook for another 20 minutes.

Printable version .

About these ads Rate this:

Share this:

Email Twitter StumbleUpon Reddit Digg Facebook LinkedIn Pinterest Tumblr Google +1 Like this:

Like Loading...

from Recipe Healthier Spaghetti Carbonara Creamy Roasted Tomato Soup 2 Comments leave one Liana permalink January 24, 2013 1:39 am Ummm…Boeuf Bourguignon a La Julia Child??

Reply Liana permalink January 24, 2013 1:44 am Sorry , meant to say, nothing special in bourguignon from above recipe just lose the carbs (potatoes) ?

Reply