This is a rich, hearty and healthy beef stew. This recipe uses natural flavor enhancers tomato paste, anchovies and bacon to give a rich taste and silky texture. For the MSG sensitive, try to use beef stock with no MSG if you can find it. Also, for the nitrite sensitive, use uncured bacon. This recipe has Guinness beer in it.

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Name: Savory Beef Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 Lb bag Small baby carrots Whole; 2 Strips Fatty bacon or salt pork Cut into 1/2 inch pieces (use uncured bacon if you can find it); 3 Lb Chuck roast Preferably Angus or prime, trimmed of any silver membrane or fat, cut into 1 inch chunks; 1 Large yellow onion Cut into 1/2 inch squares; 1 Parsnip Peeled and chopped into 1/2 inch pieces; 2 Lb Small white or red potatoes (not russets) Chopped into 1 inch chunks, no need to peel; 4 Cups Beef stock (No MSG); 3 Tbsp Balsamic vinegar; 6 Sprigs Fresh parsley Chopped (about 1/2 cup); 6 Cloves Garlic Mashed or pressed; 1 Tsp Anchovy paste; 1 Tbsp Tomato paste; 1 Tsp Sea salt; 1 Tsp Black pepper Ground; 1 Bottle (12 oz) Guinness Extra Stout; 1 Tbsp Worcestershire sauce; 1 Tsp Rosemary Crushed

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INGREDIENTS

1 Lb bag Small baby carrots ; Whole
2 Strips Fatty bacon or salt pork ; Cut into 1/2 inch pieces (use uncured bacon if you can find it)
3 Lb Chuck roast ; Preferably Angus or prime, trimmed of any silver membrane or fat, cut into 1 inch chunks
1 Large yellow onion ; Cut into 1/2 inch squares
1 Parsnip ; Peeled and chopped into 1/2 inch pieces
2 Lb Small white or red potatoes (not russets) ; Chopped into 1 inch chunks, no need to peel
4 Cups Beef stock ; (No MSG)
3 Tbsp Balsamic vinegar
6 Sprigs Fresh parsley ; Chopped (about 1/2 cup)
6 Cloves Garlic ; Mashed or pressed
1 Tsp Anchovy paste
1 Tbsp Tomato paste
1 Tsp Sea salt
1 Tsp Black pepper ; Ground
1 Bottle (12 oz) Guinness Extra Stout
1 Tbsp Worcestershire sauce
1 Tsp Rosemary ; Crushed

Servings

INSTRUCTIONS

Throw everything in a large pot. Bring to a boil slowly, stirring to be sure nothing sticks to the bottom of the pot. Reduce heat, cover and simmer on low (between 3 and 4 on my electric stove setting) for 1-1/2 to 2 hours until the potatoes and carrots are tender all the way through, and meat is fork-tender. Stir periodically to be sure nothing is sticking to the bottom of the pot. After simmering, if the stew needs thickening, take 1/2 cup of the stew broth and mix in 1 tsp of corn starch or flour to an even consistency. Pour back into the stew. Mix in and let the stew thicken for another ten minutes. Repeat as needed until the stew is thick as desired. This recipe can also be done in a slow cooker. Keep in mind that burning even a little bit in the bottom of the pot will ruin the stew. To avoid this problem, you can place the entire covered pot in a 300 deg oven instead of simmering on the stove top. This will provide a more even heating of the entire pot. Just remember to check it periodically, and be sure your pot and lid are oven-safe.

NOTES

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Savory Beef Stew

1 Lb bag Small baby carrots Whole
2 Strips Fatty bacon or salt pork Cut into 1/2 inch pieces (use uncured bacon if you can find it)
3 Lb Chuck roast Preferably Angus or prime, trimmed of any silver membrane or fat, cut into 1 inch chunks
1 Large yellow onion Cut into 1/2 inch squares
1 Parsnip Peeled and chopped into 1/2 inch pieces
2 Lb Small white or red potatoes (not russets) Chopped into 1 inch chunks, no need to peel
4 Cups Beef stock (No MSG)
3 Tbsp Balsamic vinegar
6 Sprigs Fresh parsley Chopped (about 1/2 cup)
6 Cloves Garlic Mashed or pressed
1 Tsp Anchovy paste
1 Tbsp Tomato paste
1 Tsp Sea salt
1 Tsp Black pepper Ground
1 Bottle (12 oz) Guinness Extra Stout
1 Tbsp Worcestershire sauce
1 Tsp Rosemary Crushed

After simmering, if the stew needs thickening, take 1/2 cup of the stew broth and mix in 1 tsp of corn starch or flour to an even consistency.  Pour back into the stew.  Mix in and let the stew thicken for another ten minutes.  Repeat as needed until the stew is thick as desired.

This recipe can also be done in a slow cooker.   Keep in mind that burning even a little bit in the bottom of the pot will ruin the stew.  To avoid this problem, you can place the entire covered pot in a 300 deg oven instead of simmering on the stove top.  This will provide a more even heating of the entire pot.  Just remember to check it periodically, and be sure your pot and lid are oven-safe.

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Nutrition

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Serving Size: 1 Serving (925g)
Recipe Makes: 8 Servings

Calories: 647
Calories from Fat: 291 (45%)

Amt Per Serving		% DV

	Total Fat 32.3g	43 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 1.4g
Cholesterol 115.3mg		35 %
Sodium 1439mg		50 %
Potassium 2236.6mg		59 %
Total Carbohydrate 39.2g		12 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 33.8g
Protein 46.7g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 647

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