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1
Chop bacon crosswise in 1/4 inch chunks.
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2
Brown in skillet over low heat and transfer to large stockpot.
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3
I use thick cut double smoked bacon as the flavor carries well.
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4
Cut onions length wise into 1/8ths and saute' in bacon grease and transfer to stockpot when starting to caramelize.
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5
Mix flour, pepper and dry mustard.
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6
Dredge beef in the flour mix then brown in skillet with olive oil added as needed.
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7
When browned, transfer to stockpot.
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8
Do not discard leftover flour mix.
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9
Peel turnips and parsnips.
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10
Cut in 1/2 in chunks and add to stockpot.
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11
Slice carrots and potatoes with the skin on but well washed, then add to stockpot.
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12
Remove stems from mushrooms and add to stockpot.
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13
Place stockpot over medium heat .
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14
Add tomatoes.
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15
Deglaze skillet with red wine and add to stockpot.
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16
Top up with beef stock until contents are almost covered.
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17
Chop Basil coarsely and sprinkle over stew.
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18
Add Worcestershire sauce and HP sauce.
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19
Stir, cover and simmer for 2 hours.
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20
Taste and add salt or pepper to your taste.
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21
If you need to thicken at this point, add stew gravy to the reserved flour mix and add back to stew slowly until desired thickness is reached.
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22
This will also add an extra little kick to the flavor as there is mustard and pepper in the mix.
