Beef Stew (Cooked One of Two Ways) Recipe
- 3 Tbsp. canola oil
- 2 pounds beef chuck, trimmed and cut into 2" pieces
- 1/2 cup flour
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 2 cups dry red wine
- 3 cups beef stock
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 4 slices of bacon
- 2 cups brown mushrooms, sliced 1/4" thick
- 2 tablespoons soft butter mixed with 2 tablespoons flour into a soft paste
- Salt and pepper
- Place a large pot over medium high heat and add oil.
- Place beef pieces in a large bowl and toss well with salt, pepper, and flour to coat.
- Shake off excess flour and add the floured beef to the pot, cooking until nicely browned on all sides. You may need to do this in batches so that you don't overcrowd the pot. Add all of the beef back to the pot once it has been browned.
- Stir in the carrot, celery, onion, and garlic and toss well with the beef.
- Add the wine, the stock, and the herbs and season with salt and pepper.
- Bring to a boil. Reduce heat to low and cover pot.
- Simmer steadily for 1 1/2 hours or until meat is tender. [If you are using a pressure cooker, bring the stew to a boil and then cover and seal cooker following manufacturer's instructions for cooking times.]
- While the stew cooks, place the bacon in a medium sauté pan and cook slowly until brown and crispy.
- Remove bacon from pan, reserving fat, and drain on paper towels. When cool enough to handle, crumble bacon.
- Return pan with bacon fat to the burner, heat on medium-high, and add the sliced mushrooms. Cook mushrooms until golden brown and then set aside.
- When the stew has cooked and the beef is tender, remove it from the pot with a slotted spoon and place in a bowl.
- Bring the remaining contents of the pot to a rapid simmer and whisk in the flour/butter mixture until the sauce thickens.
- Season sauce to taste and return beef to pot.
- Serve hot with mashed potatoes or buttered noodles and garnish with the sautéed mushrooms and crumbled bacon.
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