Soups & Stews

Ingredients:

• 6 oz bacon, chopped into 1/4" strips

• 2 Tbsp olive oil, to sautee

• 2 lbs beef stew meat, (or beef chuck roast cut into 1″ pieces)

• 2 1/2 tsp sea salt, or to taste

• 1 1/2 tsp black pepper, freshly ground

• 1/4 cup all-purpose flour

• 2 cups good dry red wine (replace with beef stock if you don't want to use wine)

• 1 lb mushrooms, thickly sliced (optional)

• 4 carrots, peeled and cut into 1/2″ thick pieces

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 1 Tbsp tomato paste

• 4 cups low sodium beef bone broth , or beef stock

• 4 bay leaves

• 1/2 tsp dried thyme

• 1 lb small potatoes, new potatoes, or fingerling, halved or quartered

Instructions:

• In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.

• While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.

• Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.

• Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.

• Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.