Beef, Bacon, And Mushroom Stew - Crock-Pot Smart-Set Owner's Manual

Beef, Bacon, and Mushroom Stew

3-4 pounds beef chuck, cut into 1-inch pieces
1 onion, chopped
2 carrots, chopped coarsely
6 cloves garlic, chopped coarsely
4 bay leaves
4 sprigs fresh thyme
10 black peppercorns
2 tablespoons olive or vegetable oil
pounds bacon or pancetta, diced
1 /
2
2 onions, chopped
2 carrots, diced
cup flour
1 /
4
2 cups red wine
2 cups beef broth
1 tablespoon tomato paste
1 pound mushrooms
2 cloves fresh garlic, coarsely chopped
Salt and pepper
Freshly chopped Italian flat-leaf parsley
1. Combine first seven ingredients in a bowl. Place in refrigerator to marinate
for 12 hours. Remove meat from marinade, pat meat dry, and discard
marinade.
2. In a large heavy skillet, pour 1 tablespoon of oil and set to medium heat. Add
bacon and cook until it just starts to brown. Remove bacon, reserving bacon
fat, and place bacon in the stoneware.
3. Salt and pepper the beef, and brown the meat, in batches if necessary, until
browned on all sides. Place meat in the stoneware.
4. Briefly sauté onions, carrots and mushrooms in reserved bacon fat until
lightly browned.
Recipe continued on next page.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
E61
Refer to pg. 10 for instructions.