Beef Stew

Directions

• 1)

  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.

• 2)

  While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp 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.

• 3)

  Add 2 cups beef broth 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.

• 4)

  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 sautee another minute. Transfer veggies to the soup pot.

• 5)

  Add remaining 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. Bake in the oven at 325˚F for 1 hour and 45 min.