2230. BACON, MUSHROOM and BEEF STEW

1/2 pound thick-cut bacon, cut into small pieces
3 pounds lean stew meat, cut into 2-inch chunks
1 sliced carrot
1 sliced onion
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups good quality, rich red wine
2-3 cup good quality beef broth
1 tablespoon tomato paste
2 cloves garlic, smashed
1/2 teaspoon dried thyme
1 bay leaf
1 bag frozen pearl onions, defrosted and drained
1 pound sliced crimini mushrooms
parsley for garnish

Preheat the oven to 325 degrees. Pat meat thoroughly dry with paper towels and set aside. In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Remove bacon, and set aside in a medium bowl. When the bacon fat is very hot, but not quite smoking, place about 1/4 of the meat into it, browning quickly on all sides, taking care not to crowd or it won’t color well. Continue cooking the meat in this way, until it is all browned, removing the meat from the pan each time and placing it in the same bowl with the bacon. Add the carrot and onion to the pan and cook for 5 minutes, or until slightly tender. Remove to the same bowl as the meat and bacon. Drain the fat from the pot. Return the bacon, beef and vegetables to the pan and sprinkle on the flour, salt and pepper and toss to coat. Add the wine, broth, tomato paste, garlic, thyme and bay leaf and bring to a boil. Place in the oven and cook for 2 1/2-3 hours. While the meat is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes. Set aside. Add another tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 minutes. Set aside. After the stew has cooked for 2 hours, stir in the mushrooms and onions. Return to the oven and continue baking until meat is tender and easily pierced with a fork. Taste for seasoning. At this point, if you are serving immediately, skim any fat from the top, sprinkle with parsley and serve over noodles, mashed potatoes or boiled potatoes. If you are making it ahead, cool to room temperature and refrigerate. When ready to reheat, skim any fat from the top, and bring to a simmer, stirring occasionally, over low heat. This should take about 30 minutes.

bacon recipe courtesy of: Alison Needham, on Disney Family.com

Originally posted 2011-06-16 10:15:00. Republished by Blog Post Promoter

2986. BEEF STEW with BACON and BUTTERNUT SQUASH

yields six servings

3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.

bacon recipe courtesy of: Rachael Ray Show, March 19, 2013?

2925. BEER BEEF STEW with BACON and SHIMEJI MUSHROOMS

makes 4 servings

2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper

Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.

In the same pan, brown the bacon, then add to the pot with the beef.

Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.

Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.

When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.

Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.

Lastly add the shimeji to the pot and simmer for an additional 10 minutes.

Taste and add more salt, if needed. If stew becomes dry, add more beer.

bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013

2866. BEEF STEW with BACON

serves six

4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary?

Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.

Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.

bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007