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Bacon and Mushroom Beef Stew with Vegetable Root Puree

Immerse yourself in layers of flavor as bacon, golden mushrooms, and tender beef cubes meld in a rich tomato-based broth. Slow-cooked to perfection, this hearty stew unveils its true magic when served over a luscious vegetable root puree, a velvety blend of roasted carrots, parsnips, sweet potato, shallots, and rutabaga. Elevate your comfort food game with this warming dish on a cold day, topped with the freshness of chopped parsley.

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Ingredients

  • 2 pounds (1kg) Top Grass beef stew meat, cut into cubes
  • 4 slices bacon, chopped
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon worcestershire sauce
  • 750 ml tomato juice
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme
  • 2 tablespoons flour
  • 2 bay leaves
  • 450 grams mushrooms, sliced
  • chopped fresh parsley for garnish
  • salt and pepper to taste

Root Vegetable Puree

  • 3 carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 4 shallots, peeled and chopped
  • 1 rutabaga, peeled and chopped
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • olive oil
  • 1 tablespoon thyme
  • salt and pepper to taste
Servings 6
Prep Time 30
Cook Time 3 hours
Total Time 3 hours 30 minutes
How to Make It
  1. In a large, oven-safe pot, cook the chopped bacon in 1/4 cup of water over medium heat until crispy. This helps render out the fat. Remove the bacon, set it aside, and leave the bacon fat in the pot. If there is excess fat, remove and save for later.
  2. Save the rendered bacon fat for cooking other dishes; it adds a rich flavor to various recipes.
  3. In the same pot, sauté the quartered mushrooms with some salt until they release their moisture and become golden brown. Remove and set aside.
  4. Sautéing mushrooms separately enhances their flavor and prevents them from becoming too soggy in the stew.
  5. Pat the beef cubes dry with paper towels before browning. Dry meat browns better and develops a more flavorful crust.
  6. Brown the beef cubes in batches, being careful not to overcrowd the pant o ensure proper searing. Once browned, set them aside.
  7. Add the reserved bacon fat to the pot. Sauté the chopped onion, sliced carrots, and minced garlic until the vegetables are softened. Add the worcestershire sauce.
  8. Add the tomato paste and cook for a few minutes. Then, add the flour and cook for 1-2 minutes. If you prefer not to use flour, omit it and consider adding some of the pureed root vegetables later to thicken the stew.
  9. Pour in the tomato juice and add the browned beef back into the pot. Add enough beef broth to cover the meat. Include the thyme, bay leaves, and bring the mixture to a simmer.
  10. Cover the pot and transfer it to a preheated oven at 325°F (163°C). Cook for about 2 to 2.5 hours or until the beef is tender. Remove the lid halfway through cooking. During the last 15-20 minutes, Remove the thyme and bay leaf add the sautéed mushrooms and the reserved crispy bacon to the pot. Check the seasoning and adjust with salt and pepper if needed. Adjust the stew's consistency by adding more broth if needed during cooking.
Root Vegetable Puree
  1. Coat the carrots, parsnips, sweet potato, shallots, and rutabaga in olive oil, Season with salt and pepper, and spread on a sheet pan. Roast at 400°Funtil caramelized and tender.
  2. Roasting the vegetables enhances their natural sweetness and adds depth to the puree.
  3. Remove from the oven, place in a blender, and add the cream and butter. Blend until pureed. If you don't have a blender, a hand mixer or an old-fashioned masher will work. Adjust the consistency of the puree by adding more cream or butter if desired. it should be thick almost like mash potatoes.
  4. Spoon the beef stew over a bed of root vegetable puree. Garnish with chopped fresh parsley. Enjoy your delicious Bacon and Mushroom Beef Stew with Vegetable Root Puree!

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