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| Steak and Mushroom Stew |
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
Cooking Instructions
Saute bacon over medium-high heat in large pot for 10-11 minutes until crisp. Drain on paper towels. Pour bacon fat into bowl.
2Season beef with salt and pepper.
3Return two tablespoons bacon fat to pot and heat to medium-high. Brown beef in batches 8-10 minutes, transfer to bowl.
4Reduce 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.
5Serve with mashed potatoes.
by Chef Hogan |
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