Mushroom Stew

• 5 lbs onions, sliced
• 8 ounces bacon, finely chopped
• 8 ounces salt pork, finely chopped and soaked in water overnight to get rid of some of the salt
• 4 ounces celery, sliced
• 4 ounces carrots, sliced
• 4 ounces leeks, sliced
• 4 ounces bell peppers, assorted chopped
• 2 tablespoons oil
• 2 tablespoons tomato paste
• 2 liters beef broth
• 3 tablespoons paprika
• 1 teaspoon marjoram
• 2 lbs mushrooms, domestic (your regular white mushrooms, cremini, etc)
• 3 lbs mushrooms, wild assorted (oyster mushrooms, shiitaake, etc)
• 3 garlic cloves, minced
• 1 teaspoon caraway seed, cracked (you can do it with the knife or the spice grinder)
• 2 bay leaves
• 1 teaspoon lemon zest, finely minced
• 1 cup red wine
• 3 -4 tablespoons flour

1. Render the bacon and the salt pork.
2. Add the sliced onions.
3. Cook until onions are translucent.
4. Add the other vegetables.
5. Saute for a few moments.
6. In the meantime heat the oil in a pan, then add the tomato paste.
7. Cook until the tomato paste turns brown.
8. DO NOT LET THE PASTE BURN!
9. Add the broth to the paste and let it come to a boil.
10. In the meantime add the mushrooms (cut in bite size chunks) to the vegetables.
11. Add the paprika.
12. You add it that late, because paprika burns easily and then becomes bitter.
13. For a spicier flavor use hot kind.
14. Saute for a few minutes.
15. Then add the broth mixture to the mushrooms.
16. Bring to a boil, reduce to a slow simmer and simmer for about one hour covered.
17. In the last 30 minutes add the red wine.
18. Season with salt and pepper.
19. Thicken the stew with the flour mixed with some water!
20. Serve with noodles or rice or dumplings.

onions, bacon, salt pork, celery, carrots, leeks, bell peppers, oil, tomato paste, liters beef broth, paprika, marjoram, mushrooms, mushrooms, garlic, caraway, bay leaves, lemon zest, red wine

Taken from www.food.com/recipe/mushroom-stew-132769 (may not work)