Beef Stew: This is my nephew Adam’s Recipe (he is one of my favorites…love, love, love him). He, like his aunt and mom loves to cook). You can see his creativity in this recipe. He took the time to send me his recipe so please enjoy!
3lbs Chuck Roast
3 Stalks of celery
Three sticks of carrots
Pack of Bacon
Start out by cutting the bacon into lardons (Lardons are a French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork) and cooking it in the Dutch oven till it is golden brown. While the bacon is cooking take the chuck roast and cut it into pieces and season it with salt and pepper. Still while the bacon is cooking coat the beef in flour. Once the bacon is cooked remove it with a slotted spoon and start cooking the beef in the bacon drippings. Cook on all sides till brown. Remove the meet and drain out any burnt oil out of the pan. Deglaze the pot with red wine and Beef stock and scrape the bottom of the pan. Now in the chopped up onion, mushrooms, parsnips, celery, garlic, thyme and rosemary into the pot. Once cooked for about 5 minutes at medium heat fill Dutch oven half way with beef stock and red wine. Cover and cook for ten minutes. Now add the meat and cover and simmer again for 10 minutes. Preheat the oven to 350. While the stew is cooking on the stove add a spoonful of flour to thicken it a little bit and add the bacon back into the stew. Cover the stew and put it in the oven for 25 minutes to cook.