Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Recipe Notes
For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.
Yum! Made this for friends at church, and everyone asked for the recipe!
CROCKPOT BARBECUE RIBS
I make these at least 8 times a year because they are so good and easy! Can taste it now!
That’s why you need to put a bay leaf in the mop bucket
Classic Pot Roast
My father-in-law doesn’t normally eat this but fell in love with this recipe! Pure deliciousness!
