Beef and Vegetable Stew


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Beef and Vegetable Stew

Beef and Vegetable Stew
Ingredients
4 Raley's Thick Cut Peppered Bacon
1 large onion cut in to 1/2 -inch cubes
1/3 cup flour
2 tbsp. canola oil
3 lbs. Beef Chuck Roast cut into 2-inch cubes
3 cups beef stock
2 cups red wine
1 1/2 tsp. Thyme dried
1½ tsp. each: dried thyme and rosemary
1 1/2 tsp. Rosemary dried
1/2 tsp. cracked black pepper
2 bay leaves
3 carrots, peeled and cut into peeled and cut into 1/2-inch slices
1/2 lb. Yukon Gold potatoes halved
Directions

Prep: 30 minutes, Cook: about 2½ hours, Serves: 6 to 8

1. Cook bacon in a large skillet until crisp; remove and drain. Add onion to skillet and cook over medium-high heat for 5 minutes to lightly brown. Stir in flour and cook for 2 minutes more; set aside.

2. Heat half the oil in a large heavy stockpot until almost smoking. Add half the beef and cook until well browned on all sides. Remove and repeat with remaining oil and beef. Return to pot.

3. Add bacon, onions, stock, wine, herbs, pepper and bay leaves and bring to a boil. Reduce heat and simmer, covered, for 1½ hours.

4. Add carrots and potatoes and simmer, covered, for 1 hour or until meat and vegetables are very tender. 

Nutritional Information:
Nutrition per serving: 545 calories, 28 g protein, 36 g total fat (13 g sat., 0 g trans), 18 g carbohydrate, 2 g fiber, 3 g sugar, 97 mg cholesterol, 477 mg sodium, 14 points

Comments

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What are you suppose to do with the onions and bacon????

Comment Number: 5449

 

Add them where the stock is added. We've updated the recipe to reflect this. Thanks!

Comment Number: 5450

 

Are you suppose to add the cooked bacon to the stock as well? Thanks.

Comment Number: 5489

 

Here on step 3: Add onions, stock, wine, herbs, pepper and bay leaves and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. (We've updated the recipe to more clearly indicate the bacon AND onions.)

Comment Number: 5491

 

What would the cook time conversion for this awesome recipe be for a crock pot?

Comment Number: 6547

 

If you were to cook this recipe in a crock pot, it is recommended to cook it on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.

Comment Number: 6549

 
 

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