Company Beef Stew

Recipe from

Southern Living


1 (3-pound) boneless chuck roast, cut into 1-inch cubes
1 large onion, sliced
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 cup dry red wine
2 tablespoons olive oil
4 bacon slices, cut crosswise into 1/4-inch pieces
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 pound baby carrots
1 (16-ounce) package frozen pearl onions
2 tablespoons butter or margarine
1 (8-ounce) package fresh mushrooms
Garnishes: fresh thyme sprigs, fresh chives


Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Combine wine and oil; pour over meat mixture. Cover or seal, and chill 1 hour. Drain well, reserving marinade.

Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; place in a zip-top plastic bag, and freeze.

Brown beef in reserved drippings. Drain and return to pan; sprinkle with flour, and cook, stirring constantly, 1 to 2 minutes. Add reserved marinade and broth; bring to a boil.

Bake, covered, at 300° for 1 hour and 30 minutes or until beef is tender. Add carrots and onions; bake 30 more minutes.

Melt butter in a large skillet; add mushrooms, and sauté until tender. Add to beef mixture. Cool and spoon into a freezer container; freeze up to 1 month.

Remove bacon and stew from freezer; thaw in refrigerator overnight. Place stew in a Dutch oven; cook over medium heat, stirring occasionally. Serve in Mashed Potato Bowls. Sprinkle with bacon, and garnish, if desired.