Beef and Bacon Stew
Garlic-Herb French Bread
Ingredients
- ¾ lb ground beef
- 4 slices bacon, chopped
- 2 carrots, cut into ½-inch pieces
- ½ onion, chopped
- 2 cloves garlic, minced
- ½ cup beer
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton beef broth
- ½ lb small red potatoes, halved
- 1½ Tbsp coarse-grain mustard
- ½ Tbsp red wine vinegar
- 2 Tbsp chopped fresh parsley
Instructions
- Cook beef in a Dutch oven over medium heat until beef is browned and crumbly; drain and set aside.
- Cook bacon in same pot over medium heat until crisp; drain, reserving drippings in pot.
- Cook carrots, onion, and garlic in hot drippings over medium heat until onion is tender. Add beer; cook, stirring occasionally, until beer is reduced by half.
- Add flour; cook, stirring constantly, 2 minutes. Stir in broth, potatoes, and mustard; bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in beef and vinegar. Cook until thoroughly heated. Sprinkle with bacon and parsley.
Side Dish Ingredients
- 1 clove garlic, halved
- ½ (16-oz) loaf French bread, sliced
- 1½ Tbsp olive oil
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat broiler. Rub cut sides of garlic on bread on a baking sheet; brush with oil, and season with salt and pepper to taste.
- Broil 1 to 2 minutes or until toasted. Sprinkle with parsley.
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