Preparation and Cooking Time
2-1/4 to 2-3/4 hours
Makes 6 servings
Notes, Tips & Suggestions
This recipe is an excellent source of protein, vitamin B12, iron, selenium and zinc and a good source of niacin and vitamin B6.
Cook's Tip: Two and one-half pounds beef for stew, cut into 1 to 1-1/2-inch pieces, may be substituted for beef chuck shoulder pot roast. Prepare recipe as directed above.
- 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
- 4 slices bacon, chopped (about 4 ounces)
- 1/4 cup all-purpose flour
- Vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup ready-to-serve beef broth
- 2 cups Burgundy or other dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 2 teaspoons dried marjoram leaves, crushed
- 8 ounces baby carrots (about 1-3/4 cups)
- 8 ounces fresh pearl onions, peeled or frozen pearl onions
- 8 ounces mushrooms, cut in half if large
- Chopped fresh parsley (optional)
- Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
- Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
- Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
- Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender.
- Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
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