Shelly's Recipe

SAVORY BEEF STEW

Category: Stews

1/4 lb bacon, chopped and sauteed until crisp and brown
2 very large sweet onions, peeled and thinly sliced
1 cup flour
2 tsp dried thyme
1/2 tsp dried rosemary, minced
1 tsp dried oregano, salt and pepper
3 lb chuck roast, cubed
2 cups beef broth
2-3 tbsp herb or wine vinegar

In skillet where bacon was browned, add the onions and cook until tender, about 20 minutes. Transfer to a strainer set over a bowl and let stand to drain fat. Stir together the flour and spices. Roll meat in the flour mixture to coat, shaking off excess. Set meat aside.

Place onions in a large Dutch oven. Brown the beef, 1/2 at a time with the onions. Add a tiny amount of oil if needed and brown so the meat does not get overcrowded. Remove when browned and add more.

Heat oven to 325. Pour the broth in the Dutch oven and stir up all the browned bits on the bottom of the pan. Return the meat, along with the bacon and sauteed onions. Bring to a simmer on the stove. Cover and set in the oven and cook for 1 1/2 hours, stirring occasionally, or until stew is reduced and thickened and meat is tender. Serve with noodles or potatoes. Serves 6