Hello everyone! Happy New Year and I hope 2018 is starting on a good note for all of you. Before I overload you with Christmas cookie pictures and all things red, I want to share a recipe that you all deserve to have in your cookbooks! It’s been great to get back into cooking after a long break of eating out or having family cooked meals. It’s a privilege that I sometimes don’t appreciate as much as I would like to. So, last night I poured a glass of yumminess, asked google to hum some Ben Rector and I took my sweet time with this amazing recipe. It was refreshing to indulge in the aroma of this heavenly meal and dance like an awkward middle schooler while I cut the carrots. Rushing through a recipe can cause it to be such a stressful chore, but taking your time to enjoy the process makes it something so beautiful and relaxing.
Before I blow your entire recipe box out of the water, I have to give credit to Jen Hatmaker. I received her book, For the Love, for Christmas and it was so honest, funny, and powerful that I have already finished it and tried this Supper Club recipe that she includes in the book. If you’re looking for a book to read, sprint to your computer and order it on Prime right now. You won’t regret it. Alright, it’s time to go grab anything you can write on, because you’re not going to want to miss this. As I said, this is NOT my own recipe (I could never come up with something so ridiculously yummy), this recipe is from Jen Hatmaker.
1 T. olive oil
8 oz. bacon, diced
2 1/2 lbs. chuck beef cut into one-inch cubes
Freshly ground black pepper
1 lb. carrots, sliced diagonally into chunks
2 yellow onions, sliced
2 tsp. chopped garlic
1 bottle dry red wine (like a Pinot Noir)
1 can (2 cups) beef broth
1 T. tomato paste
1 tsp. fresh thyme leaves (or 1/2 tsp dried)
4 T. unsalted butter at room temperature
3 T. all-purpose flour
1 lb. fresh mushrooms thickly sliced
For serving, you’ll need:
country bread or sour dough, toasted or grilled and rubbed with garlic clove.
First off, don’t freak at this long list. I promise it’s not as harsh as it may seem and you probably already have half of these ingredients.
Preheat oven to 350 degrees.
Heat olive oil in a Dutch oven. Add bacon and cook over medium about 10 minutes. stirring a bit until it is brown. Remove bacon, but leave the grease in the pot. Dry the beef cubes with a paper towel and give them a hefty douse of salt and pepper. In single layer batches, sear the beef cubes on all four sides in the hot oil/bacon grease. Remove the cubes to the plate with the bacon and keep this up until all beef is browned.
Into all that good juice and drippings, toss in the carrots, onions, a tablespoon of salt, and two teaspoons of pepper. Cook for 10-15 minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme . Bring to a simmer, cover pot with lid, and slide in the oven for about 2 hours or until the meat and veggies are tender.
Back on the stovetop, combine 2 T. of butter and the flour with a fork. Stir the product into the stew (this will thicken it and add creaminess). Saute the mushrooms in two more T. of butter until lightly browned, and add to the stew. Bring to a boil, then lower heat and simmer for 15 minutes. Season to taste.
To serve, toast thick slices of bread, then rub them with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. (It can also be served over mash potatoes or egg noodles).
This recipe is even better the next day!