Beef Stew

This is my favorite version. I prefer baking the bacon and using some of the reserved fat to sauté the onion.  I am leaning towards browning the meat in a skillet and then transferring to the Dutch oven.


Beef Stew

•  4  slices bacon
•  2  cups onion -- chopped
•  2 1/2  pounds stew meat -- or cut up your own into 1 inch chunks
•  3 tablespoons all-purpose flour
•  1/2 teaspoon black pepper -- freshly ground
•  3  cups beef stock -- Better than Bouillon works well
•  12  ounces beer -- malty; Nut brown ale is nice
•  2 tablespoons tomato paste
•  2  teaspoons mustard -- brown or yellow
•  2  teaspoons fresh savory -- or teaspoon dried savory or marjoram; more for dried
•  1  pinch cayenne
•  1 1/2  cups pearl onion -- blanched and peeled (frozen works too)
•  6  medium carrot -- cut into chunks
•  4  small red potatoes -- peeled and cut into chunks
•  3  Medium parsnip -- cut into chunks

1. Fry bacon in a Dutch oven until crisp
2. Remove bacon w/ slotted spoon, drain and reserve it.
3. Stir the onion into the bacon fat and sauté until soft and transluscent, about 5 minutes.
4. Toss the meat cubes with the flour , salt, and pepper. Add about half the cubes to the Dutch oven and brown. Add remaining cubes and brown.
5. Pour in the stock and beer, tomato paste, mustard, savory, and a pinch or two of cayenne.
6. Simmer for 1 hour, then add the pearl onions, carrots, potatoes, and parsnips.
7. Simmer uncovered for 1 to 1 1/2 additional hours, until the meat and vegetables are very tender and the liquid is thick.
8. Add Bacon back onto pot about 20 minutes before serving