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Rich Beef Stew

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Ingredients

  • 6 slices bacon (Melissa prefers apple-smoked bacon)
  • 3 Ibs. beef roast, trimmed offat and cut into 'l-Inch cubes
  • 3 TB. flour
  • Y2 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1-2 TB. vegetable oil (optional-as needed)
  • 1 red onion, coarsely chopped
  • 3 Cups baby carrots or sliced carrots
  • Cup red wine
  • Cup beef broth (or 1 Cup water mixed with 1 tsp. BEEF SOUP BASE)
  • 28 oz. can crushed tomatoes
  • 5 oz. can tomato paste
  • tsp. CALIFORNIA BASIL
  • tsp.THYME
  • V2 tsp. salt (Melissa prefers sea salt)
  • 8 oz. fresh sliced mushrooms
  • Cup dried tomatoes

Details

Preparation

Step 1

y the bacon in a skillet until crispy over medium heat. Be careful not to
we the heat too high or the drippings will turn dark, which is not good, as
u'li be using them to brown the beef. Pull the bacon out and let it rest on


paper towels to absorb the grease. Leave the drippings in the pan to use
for frying the beef. Toss the beef cubes with the flour and PEPPER. Brown
the beef in 3-4 batches. Too much beef in the pan at once will cause it to
steam instead of brown. Take your time and brown all sides of the beef
cubes. If the first batch of beef has absorbed all the drippings, add 1 TB.
of vegetable oil to the pan before each subsequent batch of beef to help
it brown. Then add the onion and carrots and cook for about 5 minutes.
Place the beef/vegetable mix in a slow cooker. Pour about 1,13 of the wine in
the skillet and stir up all the yummy browned bits. Add the liquid from the
pan to the slow cooker along with the remaining wine and the beef broth.
Stir in the crushed tomatoes and tomato paste. Add the BASIL, THYME and
salt. Crumble the crispy bacon into the slow cooker. Set the slow cooker to
high for 2 hours then turn to low and cook for 5-7 hours. About 30 minutes
before serving add the mushrooms and dried tomatoes. If you do not have
a slow cooker you may use a large oven-proof dish with a lid and place it in
a 3250 oven for 3-4 hours. Serve over rice, noodles, or mashed potatoes.
Prep. time: 30 minutes
Cooking time: 3-7 hours (3 in oven, up to 7• in slow cooker)
Serves: 8-1 0
Nutritional Information: Servings 10; Serving Size 1 cup (2~5g); Calories 250; Calories from fat 70;
Tdtal lat 79; Cholesterol 65mg; Sodium 670mg; Carbohydrate 159; Dietary Fiber 39•

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