ALL AMERICAN BEEF STEW

ALL AMERICAN BEEF STEW image

Number Of Ingredients 17

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3 lb lean chuck stew meat, cut into 1 1/2 inch cubes
1/2 t salt
1/2 t pepper
3 T olive oil
2 slices bacon, cut crosswise into 1/2 inch pieces
1 large onion, chopped
3/4 t dried thyme
1/4 t dried rosemary
2 bay leaves
2 c dry red wine
3 T tomato paste
4 c beef broth
1/2 lb small white button mushrooms
1 c frozen pearl onions
5 medium carrots, peeled, cut into 3/4 inch diagonal slices
2 large Yukon Gold potatoes, peeled and cut into 1 inch chunks
1/4 c flour

Steps:

Pat meat dry with paper towels. Season with 1/4 t salt and 1/4 t pepper. In heavy Dutch oven, heat 2T oil over medium high heat. Add beef in 3 or 4 batches and cook, turning, until well browned, 5-7 minutes per batch. Remove to plate and pour off any fat. Reduce heat to medium. Add bacon and chopped onion to pot. Cook, stirring occasionally, until onion is golden, about 8 minutes. Add thyme, rosemary, bay leaves, wine and tomato paste to pot. Whisk to combine and scrape up browned bits from bottom of pot. Add 3C beef broth and beef along with any juices that have collected on plate. Bring to a boil. Reduce heat to medium low, cover and simmer till beef is tender but not falling apart, 2 to 2 1/2 hours. Meanwhile, in medium skillet, heat remaining 1T oil over medium high heat. Add mushrooms and pearl onions and cook, stirring frequently, till browned, about 5 minutes. Gently stir mushroom mixture, carrots and potatoes into stew. Bring to a simmer. Cook 15 minutes or longer till potatoes tender. Whisk flour into remaining 1 cup cold beef broth; stir into pot. Season with remaining 1/4 t each salt and pepper. Simmer 15 minutes, stirring occasionally, till vegetables are tender. Remove and discard bay leaves before serving.