Warm Up Beef Stew

1. 1

   In large ditch oven cook bacon over medium high heat until crisp, using a slotted spoon transfer to plate lined with paper towel

2. 2

   Season beef with salt and pepper and add to pot with bacon grease.

3. 3

   Cook until browned on all sides transfer to another plate

4. 4

   Reduce heat add potatoes carrots and onions, cook until onions are cooked add tomato paste and butter stir one minute

5. 5

   Return beef to pan, sprinkle in flour and stir in well

6. 6

   Add beef stock, wine, balsamic vinegar, and tyme

7. 7

   Bring to a boil then reduce temp to medium low cover and simmer 1 1/2 hrs until meat and veggies are tender

8. 8

   Add chicken broth when stew gets to thick until your desired liking and meat is fully tender

9. 9

   Salt and pepper to taste and stir in bacon Great served over cooked white rice with warm bread

* Per serving · 4 servings · Values may vary.