Beef Stew with Bacon and Plums

By

Better Homes & Gardens, December 2013, Page 138.

This isn't your average beef stew. Applewood-smoked bacon, leeks, and butternut squash elevate this dish to a holiday-worthy main course. The deep, luscious flavor is worth the bit of extra effort this longer recipe requires. To cut down on holiday stress, you can make this hearty stew up to two days in advance.


Nutrition Facts (Rich Beef Stew with Bacon and Plums) Servings Per Recipe 8,
cal. (kcal) 539,
Fat, total (g) 24,
chol. (mg) 115,
sat. fat (g) 8,
carb. (g) 29,
Monosaturated fat (g) 11,
Polyunsaturated fat (g) 2,
Trans fatty acid (g) 0,
fiber (g) 4,
sugar (g) 12,
pro. (g) 38,
vit. A (IU) 7828,
vit. C (mg) 20,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 48,
Cobalamin (Vit. B12) (µg) 3,
sodium (mg) 1348,
Potassium (mg) 1141,
calcium (mg) 89,
iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet

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  • 1

Ingredients

  • 1 3 1/2 - 4 pound well-marbled beef chuck roast
  • 1 tablespoon kosher salt
  • 3 tablespoons olive oil
  • 6 ounces thick sliced, center-cut applewood smoked bacon, cut into 1/2-inch pieces
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 2 cups diced yellow onions
  • 1 leek, white part only, split lengthwise (s sand and then blotted dry (reserve one long inner piece) and cut crosswide into slices
  • 3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)
  • 2 3/4 cups dry red wine (such as Pinot Noir)
  • 1 - 1 1/2 cups chicken stock
  • 1 stick cinnamon, broken
  • 2 whole cloves
  • 7 whole black peppercorns
  • 3 fresh bay leaves (or 1 dried bay leaf)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon dried thyme
  • 5 stems fresh parsley, leaves picked and chopped, stems reserved
  • 1 cup pitted prunes

Preparation

Step 1

1. Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 Tbsp. kosher salt. Cover;chill overnight.

2. Preheat oven to 450 degrees F. Line a 15x10x1 baking pan with a silicone baking mat; set aside. Cook bacon in Tbsp. hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 Tbsp. drippings. Place squash on prepared pan. Add 1 Tbsp. butter and 1 Tbsp. bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275 degrees F.

3. Add remaining 2 Tbsp. olive to remaining 2 Tbsp. bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside.

4. Drain all but 1 tsp. fat from skillet. Add remaining 1 Tbsp. butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half.

5. Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, peppercorns, and cloves in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Place parchment paper over dish. Top with a triple later of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; skim fat. Remove cheesecloth bath and parsley stems; discard. Increase oven to 350 degrees F. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves. Makes 8 servings.

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