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.
GREEK ROASTED PORK SHOULDER
Crispy Potato, Egg & Cheese Skillet Cake: A Perfect Comfort Food Classic
CHRISTMAS EGGNOG BREAD
Pepperoni Pizza Casserole
Texas Roadhouse Steak Seasoning
Something really intriguing that I’ve discovered for which no one has a firm response
Wow, I had no idea you could do this with just 3 ingredients!
Ammonia in the washing machine, this is what happens to the clothes if you do it: unthinkable
Baked Pierogi Casserole
