Beef Stew - MI Coop Kitchen

Ingredients

• 6 ounces bacon, chopped into 1/4″ strips
• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1″ pieces
• 2 1/2 teaspoons sea salt or to taste, divided
• 1 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• 2 tablespoons good quality balsamic vinegar
• 5 carrots, peeled and cut into 1/2″ thick pieces
• 1 medium yellow onion, diced
• 2 stalks celery, finely diced
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 3-4 cups low-sodium beef broth
• 8 ounces red wine demi-glace sauce
• 2 bay leaves
• 2 tablespoons fresh thyme, stripped
• 1 spring fresh rosemary, chopped
• 1 pound small (fingerling) potatoes, halved or quartered
• Soups