Warm Up Beef Stew

• 4 slice Bacon, uncooked chopped
• 1 lb Beef chuck stew meat cubed
• 1/2 lb Baby carrots cut in half
• 3 Russet potatoes cubed
• 1 Onion chopped
• 3 oz Tomato paste
• 1 tbsp Butter
• 4 tbsp Flour
• 1 can Beef broth
• 1 can Chicken broth
• 3/4 cup Dry red wine
• 3 tbsp Balsamic vinegar
• 2 tbsp Fresh thyme

1. In large ditch oven cook bacon over medium high heat until crisp, using a slotted spoon transfer to plate lined with paper towel
2. Season beef with salt and pepper and add to pot with bacon grease.
3. Cook until browned on all sides transfer to another plate
4. Reduce heat add potatoes carrots and onions, cook until onions are cooked add tomato paste and butter stir one minute
5. Return beef to pan, sprinkle in flour and stir in well
6. Add beef stock, wine, balsamic vinegar, and tyme
7. Bring to a boil then reduce temp to medium low cover and simmer 1 1/2 hrs until meat and veggies are tender
8. Add chicken broth when stew gets to thick until your desired liking and meat is fully tender
9. Salt and pepper to taste and stir in bacon Great served over cooked white rice with warm bread

bacon, carrots, potatoes, onion, tomato paste, butter, flour, beef broth, chicken broth, red wine, vinegar, thyme

Taken from cookpad.com/us/recipes/348328-warm-up-beef-stew (may not work)