Tonight’s dinner has been cooking all day and it smells terrific. Beef stew is one of those meals that you can make all day in the slow cooker or all day on the stove, and it makes the whole house smell great. You don’t need a lot of ingredients to make it and you can always add other vegetables to it if you want.
Beef Stew with Bacon
4 slices thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless beef chuck, trimmed of excess fat and cut into chunks (I am actually using a london broil instead this time)
3/4 cup fresh mushrooms, halved if large
1/2 pound baby carrots
4 to 5 small red potatoes, scrubbed and quartered
1/2 pound frozen pearl onions (you can use 1 large yellow onion, chopped, instead)
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 tablespoon drippings in the pan. Set the pan, reserved drippings and bacon aside.
In a sealable plastic bag, combine the flour, the 1 teaspoon of salt and the 1/2 teaspoon of pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, potatoes, onions, and garlic on top.
Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring 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 the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.
Of course, the stew is great served with some crunchy bread, rolls or biscuits. If you would like to see a simple biscuit recipe, just check here for a previous blog entry that included the biscuits. You can always freeze any leftovers to save to be re-heated on a later day or use it for lunches during the week.
This was a pretty simple slow cooker meal, which is ideal for a Monday night. Tomorrow night, I’ll be making Bacon Chicken Ranch Quesadillas and we’ll be having the leftover black beans and rice and mango pineapple salsa, both from Sunday’s dinner. If you have any questions or there are any recipes that you might like to see or if you have some ideas for the blog, please feel free to leave a comment. Until tomorrow, have a great evening and enjoy your meal!