A simple farmhouse stew, this recipe features root vegetables, slow cooked beef and fresh herbs. This recipe is adapted from Emma Aller’s recipe for farmhouse stew.
What you’ll need:
- 1 1/2 pounds beef chuck roast, trimmed of excess fat and sinew (get it here)
- 1 teaspoon unrefined sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 8 ounces Englishstyle (find it here) or Canadian Bacon, chopped
- 4 medium carrots, scraped and chopped into 1/2inch thick rounds
- 4 medium Russet potatoes, peeled and chopped into 1inch cubes
- 1 cup pearl onions
- 1 quart homemade beef stock
- 1 1/2 cups red wine
- 1 tablespoon fresh thyme leaves
How you make it:
- Sprinkle the beef with salt and pepper.
- Melt the butter in a heavybottomed stock pot, and toss in the bacon. Allow it to render its fat and brown a bit in the butter, then toss in the beef and brown on each side about 3 minutes.
- Stir in the vegetables, stock and wine. Bring to a boil over medium high heat, then reduce the heat to low and simmer, covered, for 4 to 5 hours until the meat is tender.
- Remove the meat from the pot and shred it with a knife and fork. Return the shredded meat to the pot and increase the temperature to medium high. Remove the pot’s cover, and allow it to simmer until the liquid is reduced by 1/3. Sprinkle with fresh thyme, and serve.
To prepare this in a slow cooker, first brown the meat, then add all the ingredients together and cook on low for 8 hours. I use and recommend this slow cooker
Found on: http://nourishedkitchen.com/farmhouse-beef-and-bacon-stew/