Beef Stew With Mushrooms and Bacon
For Christmas this year, my big present was a 3 quart Le Creuset dutch oven. My initial intention was to make some beef bourginon a la Julia Child, but that required a few things I didn’t have around the house. So I opted for some straight up beef stew. At some point during the last few months, I remember seeing a recipe for a beef stew that incorporated mushrooms and bacon, and since I couldn’t find it when I went hunting, I made up my own. I also utilized a fabulous bag of cippolini onions I found at Walmart of all places. The end result made the angels, or at least our stomachs, sing. Hubby is now a believer in the Power of Le Creuset. I may have created a monster! Servings: 5 at 678 calories and 45.69g of fat.
- 2.25 lbs chuck roast
- 4 cups beef stock
- 8 ounces sliced carrots
- 8 ounces cippolini onions
- 1.5 cups red potatoes, diced
- 4 ounces fresh mushrooms, sliced
- 1 tbs minced garlic
- 1 tsp dried thyme
- 1 tbs cornstarch
- 1 tsp ground pepper
- 1 tbs kosher salt
- 1 cup dry red wine
- 4 slices thick slices bacon
1. Preheat your oven to 300 degrees.
2. Cut the chuck roast into one inch cubes.
3. Sprinkle with the corn starch, some of the salt and pepper and stir until well coated.
4. Cut the bacon into chunks and cook in a large dutch oven until crispy and remove with a slotted spoon.
5. Pour the bacon grease into a bowl. Add 2 tablespoons back to your dutch oven.
6. Brown the beef in batches, adding a bit more bacon grease as necessary, then remove to a bowl.
7. Add the carrots and saute until just starting to caramelize.
8. Add the garlic and saute for about 30 seconds.
9. Deglaze the pan with the wine, scraping up all those lovely brown bits.
10. Add the meat back to the pan.
11. Add the reserved bacon, stock, potatoes, and thyme. Bring the mixture back to a boil.
12. Cover and place in the oven for 90-120 minutes.
13. Add another tablespoon of bacon grease to a skillet and heat over medium heat.
14. Add the cippolini onions and mushrooms and saute until softened.
15. Add the onions and mushrooms to the dutch oven and cook for another 20 minutes.