You’re going to laugh when I tell you how long ago I made this. Try….2 months ago! But thank goodness I write my recipes down and am able to finally share it today. I made this during the Holidays for some friends that were feeling under the weather. And I figured this would be the perfect time to share it since I’m just getting better and well..it was bacon!
One pot meals are my favorite. My ultimate favorite “stew” recipe is Julia Child’s boeuf bourguignon, that has no comparison to anything! But for this occasion, I needed something a little more realistic and still satisfying. I added bacon at the beginning to render its flavor and provide a base and depth component. I then dredged cubes of beef in flour so the edges thickened when seared in the hot fat. Veggies that I had on hand went in- you know the basic mirepoix: onions, carrots and celery. Then that’s where the fun comes in, red wine and tomato paste deglaze and open up the entire stew. Honestly, anything with red wine and bacon is better, right?
Oh..and you see those light and fluffy cheesy biscuits? Ya…those guys are coming later this week!
Method:
1) In a large dutch oven, drizzle with olive oil and add bacon. Allow bacon to cook and render its fat for about 5 minutes. Once done, remove to a plate and set aside.
2) Dredge cubed beef in flour so that all sides of the meat are covered.Sear the meat in the bacon fat on all sides. Its ok not to cook the meat all the way, that will be done later. When done, remove meat to another plate and set aside.
*You may have to do this in 2 batches so don’t overcrowd pot.
3) In the same pot, add onion, carrots, celery, garlic and fresh oregano. Season with salt and pepper. Saute until vegetables begin to soften, about 5 minutes.
4) Add red wine and deglaze pan. Bring it to a high boil then using a wooden spoon, scraping all of the bits on the bottom. The wine should reduce by half. Add tomato paste and stir through.
5) Add mushrooms, potato, bacon, bay leaves and 4 cups of stock. Bring to a high simmer and then reduce to a slow simmer. Place cover on and allow to cook for about 3 hours,or until meat and potatoes are tender.
Do you think I made enough? 😉
Beef Stew with Bacon
Ingredients
- 4-5 slices of bacon cut in small pieces
- 3 lbs beef cubed
- 1 small onion chopped
- 1/2 lb carrots chopped or use baby carrots
- 3 celery chopped
- 3 garlic cloves chopped
- 1 cup red wine
- 2 Tb tomato paste
- 2 cup button mushrooms cut in half
- 1 lb potatoes cut in half or quarters
- 1/2 cup flour for dredging meat
- 2 bay leaves
- Few sprigs fresh Oregano stem removed and chopped
- 4 cups chicken stock
- Salt and pepper to taste
- Olive oi for drizzling
Instructions
- In a large dutch oven, drizzle with olive oil and add bacon. Allow bacon to cook and render its fat for about 5 minutes. Once done, remove to a plate and set aside.
- Dredge cubed beef in flour so that all sides of the meat are covered.Sear the meat in the bacon fat on all sides. Its ok not to cook the meat all the way, that will be done later. When done, remove meat to another plate and set aside.
- *You may have to do this in 2 batches so don't overcrowd pot.
- In the same pot, add onion, carrots, celery, garlic and fresh oregano. Season with salt and pepper. Saute until vegetables begin to soften, about 5 minutes.
- Add red wine and deglaze pan. Bring it to a high boil then using a wooden spoon, scraping all of the bits on the bottom. The wine should reduce by half. Add tomato paste and stir through.
- Add mushrooms, potato, bacon, bay leaves and 4 cups of stock. Bring to a high simmer and then reduce to a slow simmer. Place cover on and allow to cook for about 3 hours,or until meat and potatoes are tender.
Miriam @ Overtime Cook says
January 30, 2013 at 8:05 pmI’m laughing that you posted an old recipe now, because I just did that too! The stuffed mushrooms I posted last week were actually made on thanksgiving…sometimes you need those reserve recipes, huh? 🙂