Beef Onion Stew

Ingredients:

1 jar Bick’s® Cocktail Onions - Sour, drained
5 slices bacon, diced
2 lbs (1 Kg) stewing beef, cubed
2 tbsp (30 mL) Robin Hood® All Purpose Flour
½ tsp (2 mL) each salt and pepper
1 onion, sliced
2 garlic cloves, minced
1 cup (250 mL) each baby carrots and quartered mushrooms
4 cups (1 L) reduced sodium beef broth
10 oz (284 mL) 1 can of condensed cream of mushroom soup
3 tbsp (45 mL) tomato paste
1 tsp (5 mL) each dried thyme and dried rosemary

Directions:

1. Cook bacon in large (4 qt/4L) skillet, until crispy. Remove from pan, and reserve.
2. Combine beef with flour, salt and pepper and brown in pan with sliced onion and garlic over medium heat. Add vegetables and cocktail onions and stir.
3. Meanwhile, mix beef broth, condensed soup, and tomato paste. Add to pan while stirring and scraping bottom of pan. Add thyme and rosemary and bring to a boil. Reduce heat to low, cover and simmer for 1 ½ to 2 hours, until beef is tender. Season with salt and pepper to taste. Remove from heat and garnish with reserved bacon.

Featured Products:

Bick’s® Cocktail Onions - Sour

Robin Hood All Purpose Flour