BEEF STEW WITH BACON
Provided by Food Network
Yield Seves 4 to 6
Number Of Ingredients 15
Steps:
- Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
- * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
- Time: 1 1/2 to 2 hours, largely unattended .
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Vera Doo
[email protected]I can't wait to try this recipe! It looks so delicious.
Vlerona Zeneli
[email protected]This stew is the perfect comfort food for a cold winter day.
Tuana
[email protected]I've made this stew a few times now and it's always a hit. It's so hearty and flavorful.
Sachindra Sada
[email protected]This recipe is a keeper! It's so easy to make and the stew is always delicious.
GhostMindX9
[email protected]I followed the recipe exactly and the stew turned out perfectly. It was so flavorful and the beef was so tender.
Naiem Pabna _official
[email protected]This stew was so easy to make and it turned out amazing! I will definitely be making it again.
Sara Montero
[email protected]I'm not a huge fan of beef stew, but this recipe was actually really good. The bacon added a lot of flavor and the beef was very tender.
Siam Alam
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
The Superior School
[email protected]I made this stew for my family and they loved it! It was so easy to make and the beef was so tender.
Shawkat Gull
[email protected]The stew was delicious and the bacon added a nice touch. I would recommend using a good quality beef for this recipe.
Elizabeth itrechio
[email protected]Easy to follow recipe and turned out great! Will definitely make again.
Joseph karitu
[email protected]This beef stew recipe was a hit! The bacon added a delicious smoky flavor and the beef was fall-apart tender. I served it over mashed potatoes and it was perfect for a cold winter night.