Traditional Beef Stew 😋😋

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Traditional Beef Stew 😋😋

INGREDIENTS

6 oz bacon, cut into 1/4 inch strips
2 tablespoons olive oil, frying
lbs 2 pieces of beef (or beef cut into 1 piece) flour
2 cups good dry red wine
1 lb mushrooms, finely chopped
4 carrots, peeled and cut into 1/2″ slices
1 medium yellow onion, finely chopped
4 cloves garlic , chopped
1 tablespoon tomato paste
4 cups low-sodium beef broth or broth
2 bay leaves
1/2 teaspoon dried chives
1 pound small potatoes, new potatoes, or fingerling potatoes, half or second
BACON
Bacon fry in a large ovenproof skillet over medium heat until golden brown and oily. Remove the bacon with a slotted spoon into a separate bowl.
While the bacon is cooking, place the ground beef in a large mixing bowl and add 1/2 teaspoon salt and 1 teaspoon black pepper. Sprinkle the beef with 1/4 cup flour and mix with the beef. Add the beef in 2 batches to the hot bacon fat and cook over medium heat until the beef is brown (3 minutes per side). Add olive oil if necessary. Place the roast beef in the bowl with the bacon.
Add 2 glasses of wine to the pan, bring to a boil and remove from the heat and let simmer. Add the fried mushrooms and fry over medium heat for about 10 minutes.
Meanwhile, heat a large nonstick skillet over medium/high heat and add 2 tablespoons of olive oil. Add grated carrots, fried onions and 4 chopped cloves of garlic and cook for 4 minutes. Add 1 tablespoon of tomato paste and cook for another minute. Transfer the vegetables to the pan.
Add 4 cups ground beef, 2 bay leaves, 1/2 teaspoon dried cornstarch, 1 teaspoon salt, and 1/2 teaspoon salt. Return the beef and bacon to the pan and add the potatoes. Stir to combine, making sure the potatoes are covered with water. Cover and bake in a 325˚F oven for 1 hour and 45 minutes. See below