Hearty Beef Stew from The Weeknight Cook by Brigit Binns
Cook the bacon and brown the beef In a large frying pan over medium heat, sauté the bacon until crisp, 5–7 minutes. Transfer to paper towels to drain. Pour off all but about 2 tablespoons of the...
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Ingredients
- Beef broth, 1 cup (8 fl oz/250 ml)
- Tomato paste, 2 tablespoons
- Fresh rosemary, 1 tablespoon minced
- Flour, 3 tablespoons
- Thick-cut bacon, 4 oz (125 g), chopped
- Frozen pearl onions, ½ lb (250 g)
- Cremini mushrooms, ¾ lb (375 g), halved if large
- Dry red wine, 1 cup (8 fl oz/250 ml)
- Garlic, 3 cloves, minced
- Salt
- freshly ground pepper
- Baby carrots, ½ lb (250 g)
- Boneless beef chuck, 3 lb (1.5 kg), trimmed of excess fat and cut into chunks
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