My three favorite things about fall:
- The Weather
- Soups + Stews
This is my favorite way to cook up roast. I love the depth of flavors from combining bacon, and mushrooms with the humble roast. Adding red wine into the broth really sends this meal over the top! I like to serve it with a fresh loaf of bread. Technically, this is a slow cooked meal, but it’s not a fix it and forget it type. However, you could do all the browning of an evening, refrigerate it overnight, and put it in a crock pot in the morning. If you’ve got a slow Saturday in your future, might I suggest making this meal for dinner, curling up on the couch, and enjoying a game on the tv!
6 slices of bacon
3lb roast, cubed
2 cups red wine
2 onion, diced
3 carrots, sliced
3 celery stalks, diced
2 cloves garlic, minced
1 tbsp tomato paste
4 sprigs thyme
1 bay leaf
1 cup beef broth
1 pound sliced mushrooms
I recommend doing all your slicing and dicing first for this recipe!
Cook bacon in a large skillet or dutch oven until crispy. Remove bacon and set aside. Pour off most of your bacon fat and reserve.
Salt and Pepper your cubed roast. Working in batches, sear the beef, adding more bacon fat to the pan as necessary. Between batches, deglaze your pan with a heavy pour of your wine.
After your meat is seared, add it to a bowl or your slow cooker. Add more bacon fat to your pan and saute the onions, carrots, and celery until soft. Add in the garlic and cook for 2 minutes more. Pour veggies over your meat.
Adding more grease as needed, saute the mushrooms. Once mushrooms are soft, remove from heat and pour into small bowl.
Combine your meat, remaining red wine, and broth in your slow cooker. Adding just enough broth to not completely cover your meat and veggie mixture, you want some to be sticking out. Add the thyme and bay leaf to the top. Cover. Bake at 300 for 2.5 hours or on low in a slow cooker for 6. Add the mushrooms and chopped bacon, cook for 20 minutes more.
What’s your favorite fall stew? Please, let me know if you try this one!