Cozy Beef Stew
Heather Hartman HealthCozy Beef Strew
Heather Hartman Health
6
30 minutes
4 hours
Soups and Stews
INGREDIENTS
5 ounces Tenderbelly No Sugar Bacon, diced
1.5 each white onion, diced
salt / pepper
3 pounds chuck, cubed
.5 cups cognac
4 cups bone broth
2 tablespoon country mustard
4 tablespoons dijon mustard
1 pound baby bellas, sliced
1 bunch rainbow carrots, diced
.25 cup dry red wine
1 bunch rainbow chard, de-stemmed and julienned
METHOD
Cook the bacon, onion, salt and pepper in a large pot until the bacon fat renders and the onion is translucent. About 15-20 minutes. Transfer to a large bowl.
Season the chuck with salt and pepper, then brown in the same pot. You'll have to do this in batches. Transfer the browned meat to the bowl with the bacon and onion.
Deglaze the pot with cognac. Whisk in the bone broth and mustards, then the beef, bacon and onion.
Bring to a boil, reduce to a simmer, cover and cook for a couple of hours, until the beef is fork tender.
Sauté the mushrooms with salt and pepper. Transfer to the pot with carrots and red wine. Cook until the carrots are soft.
Fold in the rainbow chard and cook until the chard is wilted.
Enjoy as is, or serve over rice or mashed potatoes.