Carrisa's Beef Stew

Beef Stew

CARRISA'S BEEF AND MUSHROOM STEW

1 chuck roast, cut into 1 - 2 inch cubes
3 spoonfuls of arrowroot powder
4 - 6 slices of bacon, cut into 1-inch cubes
4 c. beef stock
1 large onion, diced
5 cloves garlic, minced
dash of oregano
2 bay leaves
1 6-oz can of tomato paste
2 carrots, cut into chunks
6 golden Yukon potatoes, peeled and cut into quarters
8 oz. mushrooms, sliced
1/2 bunch parsley, minced
butter
salt and pepper to taste

Put arrowroot with a dash of salt and pepper in a zip-lock bag.  Add cubed beef and shake until the beef is thoroughly coated.

In an enameled cast-iron pot cook bacon pieces over a medium low flame until cooked.  Set aside on a paper towel to drain.  Add a slice of butter to the pan drippings and turn up the heat up to medium.  Brown the beef and set aside on a plate.

Add 1/2 c. beef stock and deglaze the pan.  Add the browned beef, bacon, remaining beef stock, onion, garlic, tomato paste, oregano and bay leaf.  Bring to a boil, reduce heat, cover and simmer until the meat is tender or about 1 hour.  Add carrot and potato and simmer for an additional 1/2 hour - hour.

While the vegetables are cooking saute the mushrooms in a saucepan in butter until tender. 

When the stew is ready stir in the sauteed mushrooms and minced parsley.  Add salt and pepper to taste.