Sarah Mastracco Chef On The Move

Beef Stew

4 strips thick cut bacon, diced
4 # stew meat (boneless chuck-eye roast), cut into 1 ½ inch cubes
2 Tbs plus 1/4 cups flour
4 carrots, peeled and cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
1 large leek, cut into 1 inch pieces
1 # small Yukon gold potatoes, cut into 1 inch pieces
4 sprigs thyme
1 bay leaf
2 cups red wine, (Pinot Noir is a good choice)
2 cups low sodium chicken broth
2 cups fresh or frozen peas
3 Tbs. chopped parsley (garnish)

Preheat oven to 350 degrees.
In a large heavy bottomed pot or Dutch oven, cook the diced bacon over medium heat, stirring occasionally, until crisp. Remove bacon with a slotted spoon to a towel lined plate and set aside.
Return the pot (with bacon fat) to medium heat. In a large bowl, toss the cubed beef with 2 Tbs. flour, salt and pepper. Working in batches, brown the beef on all sides, about 5 minutes per batch. Remove beef from pot and set aside. Add the carrots, celery, onion and leek to the pot and stir. Return the seared beef to the pot of vegetables along with the thyme and bay leaf. Add the remaining ¼ cups flour and stir until all flour is incorporated.
Pour in the red wine and use a wooden spoon to scrape the brown bits from the bottom of the pot. Add the chicken broth, bring to a boil, cover and place in oven for 1 ½ hours.
Remove pot from oven and add the potatoes. Cover and continue to cook for another hour. Uncover and continue to cook until beef is tender and pulls apart easily with a fork, about 1 more hour. Stir in the peas and crisped bacon and cook for another 5-10 minutes. Season to taste with salt, pepper and chopped parsley.