Classic Beef Stew - cooking recipe

Ingredients

2 -3 slices bacon
2 -3 lbs beef chuck
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 onion
2 cups beef broth
5 medium potatoes
5 carrots
1 (8 -10 ounce) package mushrooms (optional)

Preparation

In a Dutch oven, cook the bacon over medium heat until crisp.
Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
Sprinkle the cubes with salt and pepper.
After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
Remove the browned meat to a plate, and continue browning all the remaining cubes.
Meanwhile, peel the onion and cut into 1/4-inch (or so) slices.
After browning and removing all of the beef, add the sliced onions.
Stir to bring up any of the yummy brown bits off the bottom of the pan.
Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
Heat oven to 300\u00b0F.
Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
Add the beef broth and bring to a boil.
Turn off the heat and cover.
Place meat in the oven and cook for 2 hours.
Peel and quarter the potatoes, adding them to the pot as you do.
Cover the pot and cook for 30 minute.
Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
Cover the pot and cook for 20 min more.
Serve in bowls.