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Company Beef Stew

Yield 6 cups


  • 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
  • Mashed Potato Bowls
  • Garnishes: fresh thyme sprigs, fresh chives

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.