Hearty Beef Stew with Mushrooms

This can be made in a slow-cooker as well. Just brown the beef and saute the vegetables and then add it all into the slow cooker with the remaining ingredients. Cover and cook on low.

ingredients

2 slices bacon (or pancetta), finely chopped
2 tablespoons olive oil
2 lbs stewing beef, in large cubes
1/4 cup all-purpose flour, for dusting meat
1 onion, peeled and chopped
2 cloves garlic, minced
1/2 lb. button mushroom, cleaned and left whole or sliced
2 stalks celery, thickly sliced
1 or 2 carrots, peeled and sliced into thick coin-shaped slices
2 teaspoons Worcestershire sauce
1 - 2 Tbsp. tomato paste (I like to use the tomato paste in the tube, so there's no waste from opening a can)
1 bay leaf
1 teaspoon dried thyme (or 1 Tbsp. fresh)
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 - 3/4 cup red wine
1 carton beef stock (about 4 cups)
2 cups potatoes, peeled and cut into chunks (or try mini potatoes cut in half with skins on)
Flour and water, to thicken
1/2 cup sour cream
2 tablespoons chopped fresh flat-leaf Italian parsley

method

Heat a Dutch oven over medium-high heat. Add bacon (or pancetta) and cook until browned but not crispy. Remove bacon from pot and set aside. Pat meat dry and dust with flour. Add 1 Tbsp. olive oil to bacon fat and brown beef, in batches if necessary, adding more oil as needed.

Meanwhile, in a large skillet over medium heat, add 1 Tbsp. olive oil. Add mushrooms and onion and cook several minutes until onion is softened and mushrooms are soft. Add celery and cook 1 minute longer. Add garlic and cook 30 seconds longer. Remove from heat and set aside.

Add red wine to the beef and stir until wine comes to a boil. Reduce heat and simmer for 5 minutes. Add vegetable mixture from skillet, reserved bacon and carrots. Add beef stock, Worcestershire, tomato paste, spices and seasoning and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. Add potatoes and cook about 45 minutes longer, or until potatoes are soft.

Remove bay leaf.

If you'd like to thicken your stew, mix a paste of flour and water in a cup and stir a bit at a time into the stew until desired thickness is achieved. Taste and add more salt, pepper and spices (thyme or paprika), if necessary.

Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through but do not allow to boil.