Warm French Beef Stew with Wine and Bacon
Enjoy a warm, rich beef stew made with slow-cooked beef, red wine, smoky bacon, and fresh veggies. Perfect for cozy nights.
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Cooking tools:
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- Wooden spoon
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- Chef's knife
- Mixing bowl
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- Kitchen scale
- Stockpot
- Baking sheet
- Aluminum foil
Ingredients
- 8 oz bacon, diced into 1-inch chunks.
- 3 lbs chuck roast, cut into 1 1/2 to 2-inch pieces.
- Black pepper and salt.
- 1 small yellow onion, finely chopped.
- 3 garlic cloves, finely minced.
- 2 tbsp tomato paste.
- 3 tbsp plain flour.
- 2 1/2 cups dry red wine.
- 2 cups low-sodium beef or chicken stock.
- 1 tbsp soy sauce.
- 2 tsp chopped fresh thyme.
- 2 tsp chopped fresh rosemary.
- 1 bay leaf.
- 4 medium carrots, cut into 1-inch chunks.
- 8 oz mushrooms, sliced thickly or halved.
- 8 oz pearl onions, peeled.
- 2 tbsp olive oil.
- 2 tbsp chopped flat-leaf parsley.
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