Mushroom, Beef, and Bacon Stew

You can use just about any mushroom you like for this stew (or a mix of varieties), as long as you add the more delicate ones during the last hour of cooking

Photo by ROBandSEAN ..
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

240

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

240

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 4

    strips thick-cut bacon, cut into 1-in.-wide pieces

  • 3

    tablespoons vegetable oil, divided

  • 2

    pounds assorted mushrooms, such as king trumpet, shiitake, and pioppini*, tough stems trimmed and larger mushrooms thickly sliced

  • 2 1/2

    pounds beef chuck, cut into 1 1/2-in. pieces

  • 2 1/2

    teaspoons kosher salt, divided

  • 1

    teaspoon pepper

  • 3

    tablespoons whole-wheat flour

  • 1

    teaspoon dried thyme

  • 1/2

    teaspoon ground allspice

  • 3

    tablespoons tomato paste

  • 2

    bottles (12 oz. each) brown, amber, or bock-style ale, such as Boont Amber Ale

  • 1

    cup reduced-sodium beef broth

  • 8

    shallots

  • 5

    medium carrots

  • 1/2

    pound baby Yukon Gold potatoes or fingerlings, halved lengthwise

  • 2

    tablespoons snipped fresh chives

Directions

1. Cook bacon in a heavy 5- to 6-qt. pot over medium heat. Transfer bacon to a large bowl. Pour off all but 1 tbsp. bacon fat from pot, add 1 tbsp. oil, and cook larger sliced mushrooms until beginning to crisp on edges, about 10 minutes; transfer to a second bowl. 2. Dry beef on paper towels if wet, then season with 1 tsp. salt and the pepper. Add another 1 tbsp. oil to pot. Brown meat in 3 batches over medium-high heat until nicely browned all over, 20 to 30 minutes total. Add meat to bacon. 3. Add remaining 1 tbsp. oil and flour to pot. Cook over medium heat, stirring often, until flour is a shade darker, 2 to 4 minutes. Stir in remaining 1 1/2 tsp. salt, the thyme, allspice, and tomato paste. Pour in ale and broth; scrape up any browned bits from bottom of pot. Add reserved beef and bacon and accumulated juices. Bring to a boil, covered, then reduce heat to maintain a gentle simmer. 4. Simmer, stirring occasionally, 1 1/2 hours. Meanwhile, peel shallots and separate into lobes. Peel carrots and cut into 1- by 1/2-in. sticks. 5. Add shallots, cooked and raw mushrooms, potatoes, and carrots to beef and simmer, covered, 1 hour, or until beef is meltingly tender. Sprinkle with chives. *Find at farmers' markets and well-stocked grocery stores.

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