Shelly's Recipe

STEAK AND MUSHROOM STEW

Category: Stews

6 oz thick-cut bacon, diced
3 1/2 to 4 lb chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground pepper, to taste
2 small onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 tbsp tomato paste
3/4 lb cremini mushrooms, sliced
1 tbsp veal demi-glace
3 tbsp Dijon mustard
1 bay leaf
1 1/2 cups beef broth
1/4 cup finely chopped fresh flat-leaf parsley

In the stovetop-safe insert of a slow cooker or in a large saute pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, 10 to 11 minutes. Drain on paper towels. Pour the bacon fat into a bowl.

Season the beef generously with salt and pepper. Return the insert or pan to medium-high heat and warm 2 tbsp of the bacon fat. Working in batches, sear the beef until well browned, 8 to 10 minutes per batch. Transfer to a bowl.

Reduce the heat to medium and warm 1 tbsp of the bacon fat in the insert or pan. Add the onions, carrots and celery and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the mushrooms and saute until lightly browned, 10 to 12 minutes. Stir in the demi-glace, mustard, beef, bacon, bay leaf, broth, salt and pepper and bring to a simmer. If using the insert, transfer it to a slow-cooker base. If using a saute pan, transfer all the ingredients to a slow cooker. Cover and cook on high according to the manufacturer’s instructions until the beef is tender, about 4 hours.

Skim the fat off the sauce and discard the bay leaf. Stir in the parsley and serve immediately. Serves 6 to 8.