Beef & Bacon Stew Recipe

As the weather cools down, soups and stews start to sound more and more appetizing. This beef and bacon stew is sure to please and is perfect for those cool fall and winter nights. Let us know what you think if you try it out in the comments!

Beef & Bacon Stew Recipe

INGREDIENTS

• 1 bottle of dry red wine (Our Double Diamond Merlot would go perfectly)
• 2 1/2 lb boneless beef chuck roast
• 1 tsp. black pepper
• 1 tbsp salt
• 8 oz bacon
• 3 medium red onions
• 3 medium carrots (or 1 package baby carrots)
• 8 garlic cloves
• 4 large sprigs of fresh thyme or 2 tsp dried thyme
• 2 tbsp white Miso paste or 3 tbsp Miso broth (Japanese section at HEB, Miso & Easy Sauce)
• 2 tbsp flour
• 1 cup fresh parsley leaves

RECIPE

1. Open bottle of red wine and pour yourself a glass.
2. Cut chuck roast into 2"x2" cubes. They will look like large chunks (try for relatively even sized pieces)
3. Quarter 3 red onions. Peel and cut up carrots.
4. Crush 7 cloves of garlic and add to bowl with carrots.
5. Cut bacon into one inch pieces and add to Dutch oven. Cook over medium heat until crisp (11-13 minutes). Remove bacon, leaving grease in pan.
6. Increase heat and place meat in one layer to brown for 5-7 minutes. Cook undisturbed (important step). Do not stir. Turn to other side 5-7 minutes then remove from pan.
7. Reduce heat and place onions in pan on side and cook (undisturbed) for 2-3 minutes. Turn to other side and repeat for 2-3 minutes.
8. Add carrots, garlic, thyme, and Miso seasoning with salt. Don't skip the Miso. It's an important ingredient.
9. Sprinkle vegetables with 2 tbsp flour and stir for 30 seconds. 
10. Add the rest of the bottle of wine and cook for 2 minutes.
11. Nestle beef and bacon into the pot and add just enough water to barely cover.
12. Cook covered in 300 degree oven for 1 hour and 30 minutes.
13. Uncover, stir, and return to oven until beef is very tender (30-60 minutes)
14. Add more miso, salt, and pepper if needed.
15. Serve with crusty bread or over mashed potatoes.