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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
6 slices bacon, chopped 2 1/4 pounds beef tenderloin, cut into 1 1/2 inch pieces 1/2 tsp. salt 1/2 tsp. pepper 1/3 cup all purpose flour 1 large onion, peeled and sliced 3 large cloves garlic, peeled and minced 4 cups beef broth 1 cup beer 1/4 cup tomato paste 1 1/2 tsp. crumbled dried thyme 2 tbsp. dark brown sugar 4 tbsp. chopped fresh parsley, divided
Directions
Cook bacon in a large pot until crisp. Transfer bacon to paper towels. Combine flour, salt and pepper in a large bowl. Add beef and toss to coat. Reserve flour. Heat bacon drippings in pot. Add beef and cook until browned, stirring frequently, about 5 minutes. Transfer beef to a large bowl. Add onion and garlic to pot and cook until onion is softened, about 8 minutes. Add reserved flour and cook, stirring, 1 minute. Stir in broth, beer, tomato paste, thyme and sugar. Bring mixture to a simmer. Simmer stew, stirring occasionally, until thickened, about 15 minutes. Add beef, and 3 tbsp. parsley. Simmer 5 minutes or until meat is desired doneness. Divide stew into bowls and garnish with remaining 1 tbsp. parsley and cooked bacon.
Serves 4 to 6.
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