Savory Beef Stew
Recipe from
Midwest Living
This stew features hearty chunks of pot roast, colorful vegetables and bits of flavorful bacon. Serve it alone or over mashed potatoes, noodles, or biscuits.
Ingredients
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1 2-1/2- to 3-poundboneless beef chuck pot roastsee savings
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1/3 cupall-purpose floursee savings
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5 slicesbaconsee savings
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3 cupssliced fresh mushroomssee savings
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1/2 cupchopped onionsee savings
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2 to 3 cupswatersee savings
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1/4 cupchili saucesee savings
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2 teaspoonsinstant beef bouillon granulessee savings
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1/2 teaspoondried thyme, crushedsee savings
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1/2 teaspoondried basil, crushedsee savings
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1/4 teaspoonpeppersee savings
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6 mediumcarrots, cut into 1-1/2-inch-long pieces (1 pound)see savings
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1 cupfrozen peassee savings
Directions
1.
Trim fat from meat. Cut meat into 1-1/2-inch cubes. Place in a plastic bag; add flour. Shake to coat; set aside.
2.
In an oven-going Dutch oven, cook bacon until crisp. Remove bacon; drain, reserving drippings. Ccrumble bacon; set aside. Return 3 tablespoons drippings to the Dutch oven.
3.
Brown meat, half at a time, in hot drippings, adding more drippings if necessary. Remove all meat. Add mushrooms and onion; cook until tender. Return meat to pan; add bacon, 2 cups water, chili sauce, bouillon granules, thyme, basil, and pepper. Bring to boiling.
4.
Cover and bake in a 325 degree F oven for 2-1/2 hours. (Add more water during cooking, if necessary.)
5.
Meanwhile, cook the carrots in boiling water about 10 minutes or until just tender. Drain.
6.
Stir carrot pieces into stew. Sprinkle frozen peas over the mixture. Cover and bake about 15 minutes more or until the meat is tender. Makes 6 servings.
Nutrition information
Per serving: Calories 443, Total Fat 17 g, Cholesterol 142 mg, Sodium 663 mg, Carbohydrate 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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