Steak and Mushroom Stew
Prepared in a slow cooker, this hearty stew is just right for a cold winter day. Accompany with our Crème Fraîche Mashed Potatoes.
- 6 oz. thick-cut bacon, diced
- 3 1/2 to 4 lb. chuck roast, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 2 small onions, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 Tbs. tomato paste
- 3/4 lb. cremini mushrooms, sliced
- 1 Tbs. veal demi-glace
- 3 Tbs. Dijon mustard
- 1 bay leaf
- 1 1/2 cups beef broth
- 1/4 cup finely chopped fresh flat-leaf parsley
In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, 10 to 11 minutes. Drain on paper towels. Pour the bacon fat into a bowl.
Season the beef generously with salt and pepper. Return the insert or pan to medium-high heat and warm 2 Tbs. of the bacon fat. Working in batches, sear the beef until well browned, 8 to 10 minutes per batch. Transfer to a bowl.
Reduce the heat to medium and warm 1 Tbs. of the bacon fat in the insert or pan. Add the onions, carrots and celery and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the mushrooms and sauté until lightly browned, 10 to 12 minutes. Stir in the demi-glace, mustard, beef, bacon, bay leaf, broth, salt and pepper and bring to a simmer. If using the insert, transfer it to a slow-cooker base. If using a sauté pan, transfer all the ingredients to a slow cooker. Cover and cook on high according to the manufacturer’s instructions until the beef is tender, about 4 hours.
Skim the fat off the sauce and discard the bay leaf. Stir in the parsley and serve immediately. Serves 6 to 8.