Mushroom, Beef, and Bacon Stew Recipe – Sunset Magazine

Name: Mushroom, Beef, and Bacon Stew Recipe – Sunset Magazine
Ingredients: 4 strips thick-cut bacon, cut into 1-in.-wide pieces; 3 tablespoons vegetable oil, divided; 2 pounds assorted mushrooms, such as king trumpet, shiitake, and pioppini*, tough stems trimmed and larger mushrooms thickly sliced; 2 1/2 pounds beef chuck, cut into 1 1/2-in. pieces; 2 1/2 teaspoons kosher salt, divided; 1 teaspoon pepper; 3 tablespoons whole-wheat flour; 1 teaspoon dried thyme; 1/2 teaspoon ground allspice; 3 tablespoons tomato paste; 2 bottles (12 oz. each) brown, amber, or bock-style ale, such as Boont Amber Ale; 1 cup reduced-sodium beef broth; 8 shallots; 5 medium carrots; 1/2 pound baby Yukon Gold potatoes or fingerlings, halved lengthwise; 2 tablespoons snipped fresh chives

www.sunset.com

Mushroom, beef, and bacon stew yields 6-8 servings in 4 hours. Perfect with a variety of mushrooms and rich beer, this hearty recipe from Sunset Magazine is sure to satisfy.

View Original

Share this recipe:

Ingredients

4 strips thick-cut bacon, cut into 1-in.-wide pieces
3 tablespoons vegetable oil, divided
2 pounds assorted mushrooms, such as king trumpet, shiitake, and pioppini*, tough stems trimmed and larger mushrooms thickly sliced
2 1/2 pounds beef chuck, cut into 1 1/2-in. pieces
2 1/2 teaspoons kosher salt, divided
1 teaspoon pepper
3 tablespoons whole-wheat flour
1 teaspoon dried thyme
1/2 teaspoon ground allspice
3 tablespoons tomato paste
2 bottles (12 oz. each) brown, amber, or bock-style ale, such as Boont Amber Ale
1 cup reduced-sodium beef broth
8 shallots
5 medium carrots
1/2 pound baby Yukon Gold potatoes or fingerlings, halved lengthwise
2 tablespoons snipped fresh chives