Beef Stew

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Prep Time45

Cook Time1 45

Total Time2 30

Servings: 8 - 10 servings

Ingredients

8 slices of bacon
2 ½ pounds boneless beef chuck cut into 1-inch cubes
salt & pepper to taste
1 large onion chopped
3 leeks chopped and well rinsed (use the white part and an inch or two of the green)
6 carrots peeled and cut into
1 ½ inch julienne
2 turnips peeled and cut into pieces
2 teaspoons of sugar
2 ½ cups of homemade beef stock
2 ½ cups of red wine preferable Burgundy, but drinkable
2 tablespoons of tomato paste
2 tablespoons of butter
2 tablespoons of red currant jelly
1 tablespoon fresh rosemary chopped
2 cups of pearl onions red or white
8 ounces of mushrooms sliced (wild mushrooms if available)
8 -10 red new potatoes quartered
6 cloves of garlic minced
½ of fresh flat-leaf parsley chopped

Instructions

Cook the bacon in a large sauté pan until the fat is rendered. Remove the crisp bacon and transfer it to a large heavy-bottomed pot with a tight fitting lid. (approximately 5-6 quarts)

Sauté the beef in the same pan until all sides are browned. Don't crowd the beef or it will steam and not brown properly, so cook it in batches if necessary. Season with a little salt and pepper. When finished, transfer to your large cooking pot.

Add the onions, leeks, carrots, and turnips to the sauté pan, add sugar and cook over medium high heat for approximately 8 minutes. Remove the vegetables and reserve in a large bowl.

Add the butter to the sauté pan and sauté the mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables.

Add the wine to deglaze the sauté pan, then the beef stock, and then whisk in red currant jam, tomato paste and rosemary. Cook for a couple of minutes and add to the pot with the meat and bacon.