Steak & Mushroom Stew

By nichc

A crust free version of my boyfriend's fav, steak & mushroom pie. I suppose I could always take it out of the crockpot & put it into a crust but I don't.

Ingredients

• 6 oz thick-cut bacon, diced
• 4 lb chuck roast, cut into 1" cubes
• 2 small onions, diced
• 2 carrots, peeled & diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 3/4 lb cremini muushrooms, sliced
• 1 tablespoon veal demi-glace or stock
• 3 tablespoons Dijon mustard
• 1 1/2 cups beef broth
• 1/4 cup finely chopped flat-leaf parsley
• Salt & pepper to taste
• Serve with mashed potatoes (optional)

Details

Servings 8

Preparation

Step 1

In stovetop-safe pan, cook bacon 10-11 minutes over med-high heat. Drain on paper towels. Reserve bacon fat in separate bowl. Season beef with salt & pepper.

In same pan, still on med-high heat, warm 2 tablespoons bacon fat. Brown beef 8-10 minutes, do so in batches if needed, move cooked beef to crockpot.

In same pan, warm 1 tablespoon bacon fat. Cook onions, carrots & celery 10 mins. Add garlic & tomato paste, cook 1 minute. Add mushrooms and saute 10-12 minutes. Stir in demi-glace, mustard, bacon, broth, salt & pepper. Pour over been in crockpot.

Cover crockpot and cook on high 4 hours. Skim off fat. Stir in parsley & serve with mashed potatoes (if using).

Note: If you plan on cooking longer cook bacon, sear beef then place all ingredients (except reserved bacon fat) into crockpot. Cook on low for 8 hours.