bacon, chopped fine
beef stew meat
shallots, peeled and chopped fine
leek, white parts only, sliced thinly
carrots, peeled and chopped
fingerling potatoes, kept whole if small, chopped if large
mixed mushrooms, shiitake, button, cremini, chanterelle, porcini etc, cleaned and chopped
1 small bunch
dry red wine
homemade beef stock
1 small bunch
fresh parsley, trimmed and chopped
sea salt and black pepper, to taste
- Heat a tablespoon of clarified butter in a Dutch oven or heavy-bottomed stock pot over a medium-high flame until it melts.
- Render four ounces chopped bacon in the hot fat until it crisps, then remove from the pan, add one pound beef stew meat, browning on all sides, about three or four minutes. Remove the browned meat from the pot, adding chopped shallots and sliced leek. Cook the leek and shallots until they release their fragrance and begin to caramelize a bit around the edges.
- To reduce the fat in this recipe, drain the majority of the bacon drippings off at this point, leaving enough to lightly coat the pan. This will leave enough fat to give the additional ingredients the flavor, but not the fat content.
- Toss chopped carrots, celery, and mushrooms into the pot with two bay leaves and the leaves of one bunch fresh thyme. Cook for two to three minutes, before deglazing the pot with 2 cups dry red wine and 3 quarts homemade beef stock.
- Add browned beef back into the pot along with one pound small fingerling potatoes. Note: To reduce additional calories, pat down the browned beef with a paper towel to remove excess bacon fat before adding it back into the mixture.
- Bring the pot to a boil, then reduce the heat and simmer the mushroom stew slowly for about an hour and a half to two hours until potatoes and meat are tender.
- Remove the stew from the heat, stir in crisp bacon and chopped parsley. Season the mixture to taste with unrefined sea salt and coarsely ground black pepper as it suits you.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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