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Slow Cooker Beef Stew with Bacon

Rebecca Lindamood
  • minutes
  • Serves

INGREDIENTS

2 1/2 lb

Yukon gold or red potatoes (about 8 medium potatoes, cut into largish chunks)

2 lb

baby carrots or about 8 carrots (peeled and cut into largish chunks)

3/4 cup

all-purpose flour

2 tsp

Hungarian paprika

1 tsp

kosher salt

freshly ground black pepper

2 1/2 lb

top round beef (cut into 1 1/2-inch cubes)

1 lb

bacon (cooked 'til crisp and drained, fat reserved)

2 cups

beef broth or stock

1/2 cup

chianti or dry red wine

1/4 cup

tomato paste

1 tbsp

fish sauce or soy sauce

6 cloves

garlic (peeled and thinly sliced)

1

large onion (peeled and cut into wedges)

1 lb

cremini mushrooms (quartered)

3

sprigs of thyme or 1 teaspoon dried thyme

1

bay leaf

2 cups

frozen peas

chopped parsley and chives