- (4 oz.) Bacon Jack Pine Savage Sugarless
- (3 T.) Flour
- (1 t.) Salt
- (1/2 t.) Pepper
- (3 lbs.) Beef Steak Chuck
- (3/4 lb.) Fresh mushrooms, halved if large
- (1/2 lb.) Carrots, peeled and cut into chunks
- (1/2 lb.) Frozen pearl onions
- (3) Garlic cloves, minced
- (1 c.) Port wine or red wine
- (1 c.) Beef broth
- (2 T.) Tomato paste
- (1 T.) Fresh rosemary, minced (optional)
Step 1: Cook the bacon – In a large frying pan over medium heat, cook the bacon until crisp. Drain on
paper towels. Pour off the drippings (reserving them), leaving about 1 T. drippings in the pan. Set the
pan, reserved drippings, and bacon aside.
Step 2: Brown the beef – In a seal-able container, combine the flour, salt, and pepper. Add the beef
chunks and shake to coat. Return the frying pan to medium-high heat. When the drippings are hot, add
half the beef and cook until well browned. Transfer to the slow cooker. Repeat with the remaining beef
chunks, using the reserved drippings, if necessary. Scatter the mushrooms, carrots, onions, and garlic on
top of the beef.
Step 3: Cook the stew - Return the pan to medium-high heat and add the wine, broth, and tomato paste.
Mix well, bring to a boil, and deglaze the pan, scraping up the browned bits on the bottom of the pan.
Pour over the vegetables and beef. Cover and cook on the high-heat setting for 4-5 hours or the low-
heat setting for 8-9 hours. Stir in the reserved bacon and the rosemary. Cook on the high-heat setting
for 10 minutes longer, to heat the bacon. Season to taste with salt and pepper.