- Two TBSPs Olive oil
- Four slices of bacon – cubed
- Two pounds of beef steak (blade, round, or chuck) – cut up into 1 inch square pieces, add salt and pepper to coat beef
- One large onion – diced
- Two cloves of garlic – minced
- 3-4 medium size carrots – chopped (bite sized pieces)
- 2-3 medium size potatoes- chopped ( bite size pieces)
- One small can of tomato paste
- Cup of red wine
- Beef soup stock
- Salt and pepper to taste
- Thyme ( fresh or dried)
- Butter and flour
Pour the olive oil into a large pot then add the bacon and cook at medium heat until bacon is golden brown but not crispy. With a slotted spoon remove bacon from the pot and put on a plate for later.
Add the seasoned beef to the hot pot and brown, you may have to do this in stages. Do not add too much of the beef at once cause it will become too watery and will not brown properly. When your beef is nice and brown remove from the pot with a slotted spoon and put it on the same plate as the bacon to save for later.
The bottom of your pot should be all gummed up with oil, bacon, and beef bits. This is good! Now turn down the heat and throw in the onions and garlic. Let them sweat in the pot until translucent, this will help deglaze the yummy bits from the bottom of the pot.
Now add the carrots to the pot stir it up real good and cook for about 5 minutes or until they are starting to warm up nicely.
Then add the bacon, beef, and all the lovely juices that have accumulated on the plate you have been saving for this very special moment.
Okay, now you can add the potatoes, tomato paste, and wine to the mix. Turn up the heat and give it a big stir.
If you are using a liquid beef stock now is the time to add that as well. Add only enough to just cover the meat and vegetables in the pot.
If you are using powdered beef stock then mix it with water as per the instructions on the package. Add only enough to just cover the meat and vegetables.
Bring it to a boil stirring occasionally. Then give it a taste to see if it needs more salt and pepper, then add if needed. Now add your Thyme.
Cover the pot and throw the whole thing in the oven for about an hour.
Have a beer or a glass of wine while you wait!
After an hour, take the pot out of the oven and test the vegetables to see if they are tender enough for you. Now is the time to mix up about 2 Tbsp of butter to an equal amount of flour until you have a pastey consistency, then add slowly to the beef stew until it thickens. Now it’s ready. Enjoy with a nice Merlot and a green salad!