Beef and Mushroom Stew with Bacon

A hearty stew makes a great winter weather meal. Bacon makes everything taste better. This quick and easy recipe will please everyone.



                                   Beef and Mushroom Stew with Bacon



6 strips apple-smoked bacon, diced
2 # beef chuck, diced into 1" cubes
3 Tablespoons vegetable oil
2# mushrooms, 2-3 varieties for flavor. I suggest Shitake, portabella, and button.
4 carrots, sliced
1 onion, diced
5 Yukon Gold potatoes, diced
2 tsps. kosher salt
1 tsp black pepper
3 Tablespoons flour (For gluten free, use dark rice flour)
2 Tablespoons tomato paste
1/2 tsp dried thyme
2 cups beef stock
2 cups red wine


In large skillet, sauté bacon over medium-high heat until crisp. Remove from pan and set aside. Add 1 Tablespoon vegetable oil to bacon drippings. Add beef and cook until almost done. Remove beef and set aside.

Add 2 Tablespoons vegetable oil to sauté pan. Add mushrooms. Cook until soft. Add flour. Reduce heat to medium. Stir often. Cook 7-8 minutes. Add seasonings. Add beef and bacon, onion, potatoes, and carrots. Add stock and red wine. Simmer to reduce liquid. After 20 minutes, add tomato paste. Cover and continue to slow simmer for 1 hour or until vegetables are soft and sauce thick.