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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I found this recipe in a magazine years ago. Talk about delicious comfort food!!!I've tried alot of different beef stew recipes but I think this is the best! The chili sauce and bacon give it a spectaculor flavor! Instead of the water and bouillon granules, I have used canned beef broth. This hearty, savory beef stew is great over noodles or mashed potatoes! Ingredients:
1 (2 1/2-3 lb) beef chuck roast |
1/3 cup flour |
5 slices bacon |
3 cups fresh mushrooms |
1/2 cup onion, chopped |
2 -3 cups water |
1/4 cup chili sauce |
2 teaspoons beef bouillon granules |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/4 teaspoon black pepper |
6 carrots, cut into chunks |
1 (10 ounce) package frozen peas, thawed |
Directions:
1. Trim fat from meat. Cut the meat into 1-1/2 inch cubes. Place in plastic bag along with the flour. Shake to coat. Set aside.
2. In an ovenproof Dutch oven, cook bacon till crisp. Remove bacon; drain, crumble and set aside. Reserve drippings in pan.
3. Brown meat, half at a time, in drippings. Remove all meat and set aside. Add mushrooms and onions; cook until tender. Return meat to pan along with bacon, 2 cups water, chili sauce, bouillon granules, thyme, basil and pepper. Bring to a boil.
4. Cover and bake in a preheated 325 degree oven for approximately 2-1/2 hours (add more water during cooking time, if necessary).
5. Meanwhile, cook the carrots in boiling water for 10 minutes or until tender. Drain.
6. Stir the carrots into the stew. Sprinkle the peas over the mixture. Cover and bake for an additional 15 minutes more or until the meat is tender.
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