Beef and Vegetable Stew
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Beef and Vegetable Stew
Beef and Vegetable Stew
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. Raley's Beef Chuck Roast California Raised USDA Choice cut into 2-inch cubes
3 cups beef stock
2 cups red wine
1 1/2 tsp. Thyme dried
1 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

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