Provincial Beef Stew Recipe

One of Our Best Beef Recipes

When it comes to beef stew recipes, I think this is one of the best beef recipes I've found/developed. Based on a recipe I found in a cookbook, I of course put my own spin on it.

Credit: StockXchange

Credit: StockXchange

Credit: stu_spivack/Flickr

Beef stew takes a while to cook, but it doesn't take long to prepare, so I figured it fell into my quick and easy style of cooking. My favorite way to make it is in the crockpot. Just throw everything in either at night or in the morning and let it cook all day. Yumm!

Provincial Beef Stew

Ingredients:

1 to 1.5 lbs stew beef
4 slices bacon, chopped
1 can diced tomatoes
1 cup carrots, sliced or chopped
1/2 tsp. salt
1/4 cup flour
1 to 2 cups water

6 to 8 potatoes, peeled & chopped
2 small onions, cut in eighths
8 oz mushrooms, quartered
1/2 cup red wine
1/4 tsp. coarse black pepper
1 tsp. dried thyme

Directions:

First, in a skillet or Dutch oven, over medium high heat, fry up the bacon. When browned, remove the bacon to drain on a paper towel, but reserve the bacon grease. Shake the stew beef in a zipper lock bag with the flour and some salt and pepper to taste. Then brown in the bacon grease.

Drain the fat, and then either add all of the other ingredients into the Dutch oven or put everything in a crockpot. Cover the beef and veggies with a cup or so of water. Cook 1 to 2 hours in the Dutch oven or for 6 to 8 hours in the crockpot.

If you need to thicken the gravy once the stew is fully cooked, use Wondra flour mixed with cold water in a 1:2 ratio, until desired level of thickness is reached.

This is a hearty, heart-warming meal. Serve it with crusty French bread or rolls and a glass of red wine for extra effect.

NUTRITION FACTS
Calories per serving	751
Calories from fat per serving	213
	% Daily Value
Total fat	36%
Saturated fat	40%
Cholesterol	23%
Sodium	204%
Potassium	49%
Total carbohydrates	32%
Fiber	30%
Protein	75%