Beef Stew

Recipe courtesy of Natasha Kravchuk (natashaskitchen.com)

• 6 oz bacon, chopped in ¼-inch wide strips
• 2 lbs beef stew meat (or beef chuck cut into 1-inch pieces)
• 2½ tsp sea salt, or to taste, divided
• 1½ tsp freshly ground black pepper, divided
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 1 lb mushrooms, thick sliced
• 2 Tbsp olive oil
• 4 carrots, peeled, cut in ½-inch-thick pieces
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 Tbsp tomato paste
• 4 cups low-sodium beef broth or beef stock
• 2 bay leaves
• ½ tsp dried thyme
• 1 lb small potatoes, new potatoes or fingerlings, halved or quartered

Preheat oven to 325 F. In a large ovenproof pot, sauté the bacon over medium heat until it’s golden brown and the fat is released. Using a slotted spoon, remove the bacon to a separate bowl.

While the bacon is cooking, place the beef in a large mixing bowl; season with 1½ tsp salt and 1 tsp black pepper. Sprinkle the beef with flour and toss to evenly coat. Carefully transfer the beef in 2 batches into the hot bacon fat. Cook over medium-high heat until the beef is browned (3 minutes per side). Transfer the browned beef to the bacon bowl.

Add the wine to the pot; bring to a boil, scraping the bottom to deglaze the pot. Add the mushrooms; simmer over medium heat about 10 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, add the carrots, onion and garlic; sauté 4 minutes. Add the tomato paste; sauté another minute. Transfer the veggies to the stew pot.

Add the beef broth, bay leaves, thyme and remaining salt and pepper. Return the beef and bacon to the pot, then add the potatoes. Stir to combine, making sure the potatoes are submerged in the liquid. Cover and cook in oven for 1¾ hours, or until beef is tender. Makes 8 servings.

Tip: Pair the beef stew with fresh bread.