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Swiss Beef Stew

Source of Recipe


The Seattle Times






List of Ingredients



• 6 slices bacon, diced
  
• 2 lbs. boneless stew meat or beef chuck, cut into 1-inch cubes
  
• 3 Tbsp flour
  
• 1/2 tsp salt
  
• 1/2 tsp celery salt
  
• 1 (10-1/2-ounce) can beef broth
  
• 1 (16-ounce) can chopped tomatoes
  
• 1 bay leaf
  
• 4 cups cubed potatoes (1-inch cubes)
  
• 2 cups sliced carrots (1-inch pieces)
  
• 1 cup sliced onion
  
• 2 Tbsp minced parsley
  






Instructions



1. Saut� the bacon in a Dutch oven over medium heat until lightly browned, stirring as needed. With a slotted spoon, remove the bacon and drain on paper towels.
   
   
2. In the bacon fat, brown the beef on all sides. Sprinkle the flour, salt and celery salt over the meat. Mix well. Add the broth, tomatoes with their liquid, and bay leaf. Bring to a boil, cover, reduce the heat and cook over low heat 1-1/2 hours.
   
   
3. Add the potatoes, carrots, onions and bacon. Continue cooking, covered, until the beef and vegetables are tender, about 60 minutes. Remove the bay leaf. Transfer the stew to a serving dish and sprinkle with parsley.
   
   Makes 8 servings.