Ingredients
Scale
- 3 pounds chuck roast or bottom round, cut into 2-inch cubes
- 6 strips thick-cut turkey bacon, diced
- 1 large yellow onion, sliced
- 2 medium carrots, cut into 1-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 750ml dry apple vinegar
- 2 cups low-sodium beef broth
- Fresh herbs (bay leaves, thyme, parsley)
Instructions
- In a Dutch oven over medium heat, cook diced turkey bacon until crispy. Remove and set aside.
- Brown the beef cubes in the turkey bacon fat until caramelized; then remove from pot.
- Sauté onions and carrots until softened. Add garlic and tomato paste; cook briefly.
- Stir in flour and gradually add apple vinegar while scraping the pot to deglaze.
- Return beef and bacon to the pot with broth and herbs; ensure liquid covers meat.
- Simmer gently on the stovetop or transfer to a preheated oven at 325°F to braise for 2 to 2½ hours until fork-tender.
- In the last hour, sauté pearl onions and mushrooms separately; fold into stew before serving.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg