Monday, February 8, 2016

Beef Stew with Bacon.

Beef Stew with Bacon | Williams-Sonoma Taste
3 lb. (1.5 kg) boneless beef chuck
2 Tbs. canola oil
4 thick slices applewood-smoked bacon, chopped
Kosher salt and freshly ground pepper
1 yellow onion, chopped
3 carrots, cut into chunks
3 celery stalks, cut into 1/2-inch (12-mm) lengths
2 garlic cloves, chopped
2 Tbs. unsalted butter
6 Tbs. all-purpose flour
4 cups (32 fl. oz./1 l) beef stock or broth
2 Tbs. tomato paste
1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
1 tsp. minced fresh thyme
1 tsp. minced fresh rosemary
1 bay leaf
1 1/4 lbs. (675 g) red-skinned potatoes

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