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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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Chuck roast and cremini mushrooms makes this a delicious stew for a chilly night. Ingredients:
6 ounces thick-cut bacon, diced |
4 lbs chuck roast, cut into 1-inch cubes |
kosher salt |
fresh ground black pepper |
2 small onions, diced |
2 carrots, peeled and diced |
2 celery ribs, diced |
3 garlic cloves, minced |
1 tablespoon tomato paste |
3/4 lb cremini mushroom, sliced |
1 tablespoon veal demi-glace |
3 tablespoons dijon mustard |
1 1/2 cups beef broth |
1/4 cup finely chopped fresh flat leaf parsley |
Directions:
1. Saute bacon over medium-high heat in large pot for 10-11 minutes until crisp. Drain on paper towels. Pour bacon fat into bowl.
2. Season beef with salt and pepper.
3. Return two tablespoons bacon fat to pot and heat to medium-high. Brown beef in batches 8-10 minutes, transfer to bowl.
4. Reduce heat to medium; warm 1 tablespoons bacon fat. Cook onions, carrots and celery for 10 minutes. Add garlic and tomato paste; cook 1 minute. Add mushrooms, saute 10-12 minutes. Stir in demi-glace, mustard, beef, bacon, broth, salt and pepper. Bring to simmer; transfer all to slow cooker. Cover; cook on high for 4 hours. Skim off fat. Stir in parsley.
5. Serve with mashed potatoes.
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