Classic Beef Stew

By cindygwest

Ingredients

• Stir:
• Cook: 6 strips thick-sliced bacon, diced
• Combine: 1/3 cup all-purpose flour
• 1 t. kosher salt
• 1 t. spanish paprika
• 1 t. dried thyme
• 1/2 t. black pepper
• 1/4 t. cayenne pepper
• 3 lb. boneless beef chick roast, cut into 1 1/2-inch chunks (2 lbs. trimmed)
• 1 lb. small red-skinned potatoes, quartered
• 2 cups baby carrots
• 1 1/2 cups sliced celery
• 2 dried bay leaves
• 2 T. tomato paste
• 1 T. minced garlic
• 1 T. better than bouillon beef base
• Combine:
• 2 1/2 cups low-sodium beef broth
• 1 1/2 cups V8 juice
• 2 T. Worchestershire Sauce
• Add:
• 1 cup frozen green peas, thawed
• 1 cup frozen pearl onions, thawed
• 2 t. red wine vinegar

Details

Servings 6

Preparation

Step 1

Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper-towel-lined plate; reserve drippings.
Combine flour, salt, paprika, thume, black pepper, and cayenne in a bowl; add beef and toss to coat. Heat 1 T. drippings in same skillet over medium. Sear half the beef until brown, 3 minutes per side. Repeat with 1 T. drippings and remaining beef; transfer to a 4 - 6 quart slow cooker. Add any remaining flour mixture to the slow cooker; top with potatoes, carrots, celery, and bay leaves.
Stir tomato paste, garlic, and beef base into the skillet and cook over medium heat, 1 minute.
Combine broth, vegetable juice, and Worcestershire and stir into skillet, scraping up bits form the bottom. Bring to a simmer over medium heat and cook until thick, 2 - 3 minutes. Pour broth mixture over beef in slow cooker. Cover slow cooker and cook until beef is fork-tender on high setting, 3 - 4 hours, or low setting 6 - 7 hours. Discard bay leaves.
Add peas, pearl onions, and vinegar to stew. Garnish servings with parsley and bacon.