Beef Stew

Beef Stew is one of my comfort foods.  I absolutely love it and it has been my mission to find the best beef stew recipe.  I don't know if this is the BEST recipe for beef stew out there but it comes pretty darn close!  I hope you enjoy!

Ingredients:
6ox of thick sliced bacon, chopped into 1/4" wide strips
Olive oil
2- 2 1/2 pounds of boneless beef chuck or quality stew meat trimmed and cut into 1"pieces
1/4 cup flour (all purpose)
2 cups of red wine
1 lb sliced mushrooms
4 large carrots peeled and cut into 1/2" thick pieces
1 medium onion, diced
4 garlic cloves, minced
1 TBSP tomato paste
4 cups low sodium beef broth
2 bay leaves
1 tsp dried thyme
1 lb fingerling potatoes, halved or quartered

Instructions:
In a large, oven poof pot, sauté
bacon over medium heat until golden brown and fat is released.  Using a slotted spoon, remove bacon pieces to a separate bowl.  While bacon is cooking, place stewed meat into a large mixing bowl and season with salt and pepper.  Sprinkle beef with 1/4 cup flour and evenly coat the beef.  Transfer beef in batches into the hot bacon fat and cook over medium to medium high heat until beef is browned and then transfer the beef to the bowl with the bacon.  Add 2 cups of red wine to the pot and bring to a boil, scraping the bottom to deglaze the pot.  Add sliced mushrooms and simmer over medium heat for about 10 minutes.  Return beef and bacon to the pot.  Meanwhile, heat a non-stick skillet over medium high heat and add 2 TBS of olive oil.  Sauté the carrots, onions and garlic for about 4 minutes then add 1 TSP of tomato paste and sauté another minute.  Transfer the veggies to the soup pot.  Stir to combine and bring to a low boil.  Add potatoes making sure they are submerged in liquid then cover and transfer to a 325 degree over and cook for 1 hour and 45 minutes.

Chili

Nothing is better than a bowl of soup on a cold winter's day!  I have tried thousands of chili recipes and I think this one is my favorite.  Hope you enjoy!

Ingredients:

2 pounds ground beef, turkey or venison

4 tablespoons extra-virgin olive oil

1 yellow or white onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1/4 cup flat-leaf parsley, finely chopped

2 jalapeño peppers, finely chopped (optional)

3 tablespoons chili powder

2 teaspoons cumin

1 teaspoon sugar

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black ground pepper

1/4 teaspoon cayenne pepper

46-oz. can tomato juice

28-oz. can diced tomatoes

15-oz. can tomato sauce

16-oz. can kidney beans, drained and rinsed

16-oz. can pinto beans, drained and rinsed

Shredded cheese and sour cream, for topping

Instructions:

In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.