Shortcut Beef Catalan Recipe

Name: Shortcut Beef Catalan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon extra-virgin olive oil; 6 strips lean bacon, snipped crosswise into julienne strips; 1 pound lean ground beef chuck; 2 cups fresh or frozen chopped onions (2 medium-large yellow onions); 2 large garlic cloves, minced; One 1-pound packaged peeled baby-cut fresh carrots; 2 whole bay leaves; Two 3-inch sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled; One 3-inch strip orange zest; One 1-inch piece cinnamon stick; 2 whole cloves; One 10 1/2-ounce can beef consomme; 1 cup dry red wine; One 1-pound jar chunky salsa (not too spicy); 2 tablespoons tomato paste; One 1-pound 3-ounce can cannellini (white kidney beans), drained; 3 tablespoons minced Italian (flat-leaf) parsley; Salt and freshly ground black pepper

Servings: persons

1 tablespoon extra-virgin olive oil
6 strips lean bacon, snipped crosswise into julienne strips
1 pound lean ground beef chuck
2 cups fresh or frozen chopped onions (2 medium-large yellow onions)
2 large garlic cloves, minced
One 1-pound packaged peeled baby-cut fresh carrots
2 whole bay leaves
Two 3-inch sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
One 3-inch strip orange zest
One 1-inch piece cinnamon stick
2 whole cloves
One 10 1/2-ounce can beef consomme
1 cup dry red wine
One 1-pound jar chunky salsa (not too spicy)
2 tablespoons tomato paste
One 1-pound 3-ounce can cannellini (white kidney beans), drained
3 tablespoons minced Italian (flat-leaf) parsley
Salt and freshly ground black pepper

1
Heat oil in medium-size Dutch oven over moderate heat 1 minute.
2
Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes.
3
Lift brown bits to paper toweling to drain.
4
Raise burner heat to high.
5
Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
6
Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
7
Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes.
8
Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
9
Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes.
10
Add cannellini, parsley, and reserved bacon and bring just to serving temperature.
11
Season to taste with salt and pepper.
12
Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 6 strips lean bacon, snipped crosswise into julienne strips, 1 pound lean ground beef chuck, 2 cups fresh or frozen chopped onions (2 medium-large yellow onions), and more.

Yes, Shortcut Beef Catalan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shortcut Beef Catalan

How did you like this recipe?

Frequently Asked Questions