BEEF STEW WITH PEAS & PEARL ONIONS

6 strips thick-sliced bacon, diced

1/3 cup all-purpose flour

1 tsp kosher salt

1 tsp Spanish paprika

1 tsp dried thyme

1/2 tsp black pepper

1/4 tsp cayenne pepper

3 lb boneless beef chuck roast, cut into bite-size pieces

1lb small red potatoes

2 cups baby carrots

1 1/2 cups sliced celery

2 dried bay leaves

3 tbsp tomato paste

1 tbsp minced garlic

1 tbsp beef base (ie Better Than Bouillon)

2 1/2 cups low-sodium beef broth

1 1/2 cups vegetable-juice cocktail (ie V8)

2 tbsp Worcestershire sauce

1 cup frozen peas, thawed

1 cup frozen pearl onions, thawed

2 tsp red wine vinegar

Chopped fresh parsley

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, reserve drippings.

Combine flour, salt, paprika, thyme, black pepper, and cayenne pepper in a bowl. Add the beef to the bowl and toss to coat. Heat 1 tablespoon of the bacon drippings in the skillet over medium heat, add half the beef and sear until brown, about 3 minutes per side. Repeat the process with the remaining beef. Transfer beef to a 4 to 6-quart slow cooker. Add any remaining flour mixture to the slow cooker; top with the potatoes, carrots, celery and bay leaves.

Stir the tomato paste, garlic, and beef base into the skillet and cook over medium heat, 1 minute.

Combine the broth, vegetable juice, and Worcestershire and stir into the skillet, scraping bits from the bottom of the skillet. Bring to a simmer over medium-high heat and cook until thickened, 2 to 3 minutes. Pour broth over the beef in the slow cooker. Cover and cook on high setting until the beef is fork-tender, 3 to 4 hours on high setting or 6 to 7 hours on low setting. Discard bay leaves.

Add the peas, pearl onions, and vinegar to the stew. Garnish the stew with the parsley and bacon.

Yield: 6 servings

recipe and photo from Cuisine at home #95