Use your grass fed beef bottom round roast for this delicious slow cooked meal.
- 1 – 12 ounce package uncured bacon, cut into large dice
- 2 large onions, sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 pounds grass fed beef bottom round roast, cut into 2″ cubes
- 8 carrots, peeled and cut into large chunks
- 2 lbs. russet potatoes, peeled and cut into large cubes
- 8 oz. portabello (or other brown) mushrooms, cubed
- 2 generous tablespoons all-purpose flour
- 24 ounces beer (or red wine, depending on your preference)
- 6 prunes (optional)
- 1 tablespoon dried thyme
- 1 cup beef stock
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions and mushrooms, season with salt and pepper, to taste, and cook over medium low heat until they are soft and begin to brown, about 15 minutes.
Remove the onions and mushrooms to a plate, leaving as much fat in the pot as possible. Add the olive oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots, potatoes, prunes and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and enjoy!