The Ravishing Mrs. Ritter had a hankerin' for some yummy beef stew on a chilly January evening. Bella helped me with this simple yet tasty recipe.
Ingredients:
6 ounces (about 6 slices) of bacon chopped in 1/4 inch strips
2 pounds beef chuck cut into 1 inch pieces
2 1/2 teaspoons sea salt
1 1/2 teaspoons ground black pepper
1/4 cup all purpose flour
2 cups red wine (or grape juice)
1 pound mushrooms thick sliced
2 tablespoons olive oil
4 carrots, peeled, and cut in 1/2 inch pieces
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups beef stock
2 bay leaves
1/2 teaspoon dried thyme
1 pound baby potatoes
Directions:
1. In a large pot (oven friendly), fry the bacon over medium high heat until cooked and grease released. Remove the bacon, leaving the grease behind.
2. While the bacon is cooking, place the beef in a large mixing bowl. Add flour, salt, and pepper, and toss to coat the beef.
3. Add beef in 2 batches to the bacon grease and cook over medium high heat until beef is browned. Transfer browned beef to bowl with the cooked bacon.
4. Add the wine (or grape juice) to the pot and bring to a boil. Scape the bottom of the pot with a spatula to deglaze the pot (gets all those yummy bits up for the sauce). Add mushrooms and simmer over medium heat for about 10 minutes.
5. Meanwhile, in a large skillet, heat olive oil up over medium high heat. When oil is hot, add carrots, onion, and garlic. Saute about 4 minutes. Add the tomato paste and saute another minute. Transfer the veggies to the stew pot with the mushrooms and wine.
6. Add beef broth, bay leaves, thyme, and remaining salt and pepper. Return the beef and bacon to the pot and stir until mixed. Add potatoes and stir to combine. Make sure the potatoes and submerged in the liquid.
7. Cover the stew pot and cook in an oven set to 325 degrees F for 2 hours or until beef is tender.
Makes about 8 servings.
![](https://i.ytimg.com/vi/iJycgLsayP0/maxresdefault.jpg)