Mushroom, Beef, and Bacon Stew might be just the main course you are searching for. One serving contains 1034 calories, 56g of protein, and 42g of fat. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up chives, pepper, vegetable oil, and a few other things to make it today. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 4 hours. It is a good option if you're following a dairy free diet.
Instructions
1
Cook bacon in a heavy 5- to 6-qt. pot over medium heat.
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Bacon
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Pot
2
Transfer bacon to a large bowl.
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Bacon
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Bowl
3
Pour off all but 1 tbsp. bacon fat from pot, add 1 tbsp. oil, and cook larger sliced mushrooms until beginning to crisp on edges, about 10 minutes; transfer to a second bowl.
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Bacon Drippings
Mushrooms
Cooking Oil
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Bowl
Pot
4
Dry beef on paper towels if wet, then season with 1 tsp. salt and the pepper.
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Pepper
Beef
Salt
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Paper Towels
5
Add another 1 tbsp. oil to pot. Brown meat in 3 batches over medium-high heat until nicely browned all over, 20 to 30 minutes total.
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Meat
Cooking Oil
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Pot
6
Add meat to bacon.
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Bacon
Meat
7
Add remaining 1 tbsp. oil and flour to pot. Cook over medium heat, stirring often, until flour is a shade darker, 2 to 4 minutes. Stir in remaining 1 1/2 tsp. salt, the thyme, allspice, and tomato paste.
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Tomato Paste
Allspice
All Purpose Flour
Thyme
Salt
Cooking Oil
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Pot
8
Pour in ale and broth; scrape up any browned bits from bottom of pot.
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Broth
Ale
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Pot
9
Add reserved beef and bacon and accumulated juices. Bring to a boil, covered, then reduce heat to maintain a gentle simmer.
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Bacon
Beef
10
Simmer, stirring occasionally, 1 1/2 hours. Meanwhile, peel shallots and separate into lobes. Peel carrots and cut into 1- by 1/2-in. sticks.
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Shallot
Carrot
11
Add shallots, cooked and raw mushrooms, potatoes, and carrots to beef and simmer, covered, 1 hour, or until beef is meltingly tender.
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Mushrooms
Potato
Shallot
Carrot
Beef
12
Sprinkle with chives.
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Chives
13
*Find at farmers' markets and well-stocked grocery stores.
14
TIPS FOR COOKS Shop: Regardless of variety, all mushrooms should smell sweet and earthy and have dry, firm, undamaged caps. If they're spongy or sticky, steer clear. Store: Keep in a paper bag (storing them in plastic rots them), chilled, up to 4 days. Even if they become completely dry, they'll be fine in stews; the juices plump them back up. Clean: Wipe with a barely damp paper towel. If they're very dirty or sandy, swish briefly in cold water and scrub with a small brush, then dry immediately (they get soggy fast). To cook or not to cook?: Most experts advise cooking all edible mushrooms because, to varying degrees (and depending on the person), they're difficult to digest raw. Also, many have toxins that cooking destroys. However, there's no conclusive proof that eating mild raw mushrooms, especially in moderation, is harmful.