Steak and Mushroom Stew

By golfrn9

From Williams-Sonoma

Ingredients

• 6 oz thick cut bacon, diced
• 3 1/2 - 4 lb chuck roast, cut into 1" cubes
• Kosher salt and freshly ground pepper
• 2 small onions, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 3/4 lb cremini mushrooms, sliced
• 1 tbsp veal demi-glace
• 3 tbsp Dijon mustard
• 1 1/2 c. beef broth
• 1/4 c. finely chopped fresh flat leaf parsley
• Creme fraiche mashed potatoes

Preparation

Step 1

In stovetop-safe insert of slow cooker over medium-high heat, cook bacon 10-11 minutes. Drain on paper towels. Pour bacon fat into bowl. Season beef with salt and pepper. Return insert to medium-high heat; warm 2 tbsp bacon fat. Brown beef in batches 8-10 minutes; transfer to bowl.

Reduce heat to medium; warm 1 tbsp bacon fat. Cook onions, carrots and celery 10 minutes. Add garlic and tomato paste; cook 1 minute. Add mushrooms; saute 10-12 minutes. Stir in demi-glace, mustard, beef, bacon, broth, salt and pepper. Bring to simmer; transfer insert to slow-cooker base. Cover; cook on high 4 hours. Skim off fat. Stir in parsley.