Freezer Forage Beef Stew with Bacon (mmmm Bacon) in the Slow Cooker
It got unseasonably cold in Vancouver this weekend. As luck would have it, I had some beef and bacon in the freezer that need to be used, so Beef Stew with Bacon was born. What I love about soups and stews is that it’s pretty hard to mess them up if they’ve got bacon and red wine in them. I just use whatever I happen to have on hand that needs to be used.
- 8 small potatoes, quartered
- 8 carrots, cut in one inch lengths
- 8-12 mushrooms, quartered
- 6 rashers double smoked bacon, rough chopped
- 1 lb beef (use a cut that likes to be braised), cut in to 1/2″ cubes
- 2 Tbsp olive oil
- 1 red onion, diced
- 2 small yellow onions, diced
- 6 cloves garlic, minced
- 2 Tbsp flour
- 1 C red wine
- 2 bay leaves
- 1 tsp thyme or two springs fresh thyme
- 1.5 C beef or vegetable stock (I used McCormick’s Vegetable stock cubes)
- 1 28 oz tin of chopped tomatoes (you could just use 19 oz for a thicker stew)
- salt and pepper
- Chop the potatoes, carrots, and mushrooms, and put them in the slow cooker.
- Fry off the bacon until most of the fat is rendered.
- Put bacon in the slow cooker and pour off the excess fat.
- In the same pan, add the olive oil and turn the heat to medium-high.
- Brown the beef and place in the slow cooker.
- In the same pan brown the onions (3-5 minutes).
- Add the garlic and saute for another minute.
- Sprinkle on the flour and stir.
- Stir in the red wine and let it simmer for a minute, pour the lot into the slow cooker.
- Add the bay leaves, stock, tomatoes and the thyme.
- Cook on high for 6-8 hours or low for 8-10 hours.
Serve with Seeded Rye Bread (or whatever bread you like).