Serving Size: 6 servings
A hearty beef stew with bacon and vegetables makes this dish perfect for those last days of winter.
- 2 lbs. boneless beef chuck
- 4 thick slices sugar-free bacon, chopped
- sea salt and freshly ground pepper
- 1 yellow onion, chopped
- 3 carrots, cut into 1/4-inch pieces
- 3 stalks celery, cut into 1/4-inch pieces
- 1 medium sweet potato, diced
- 2 cloves garlic, chopped
- 4 cups beef stock or broth
- 2 Tbs. tomato paste
- 1 Tbs. balsamic vinegar
- 1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- 1 bay leaf
- Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
- Brown the beef: In a sealable plastic bag, add the beef chunks, 1 tsp sea salt, and 1/2 tsp black pepper and shake to coat. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the onions, carrots, celery, sweet potato, and garlic on top.
- Cook the stew: Add broth, tomato paste, and balsamic vinegar to the vegetables and beef and stir to combine. Place bay leaf on top and cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon, parsley, thyme and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.