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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 4 slices Bacon, Cut Into 1-inch Pieces
- 1 pound Cubed Chuck Roast
- 1 whole Yellow Onion, Diced
- 1 whole Apple, Peeled And Cut Into 1" Peices
- 1 cube Beef Bouillon
- 4 cups Water
- 3 whole Red Potatoes, Peeled And Cubed
- 1-1/2 teaspoon Salt
- 1 can (14 Oz. Size) Diced Tomatoes
- 2 cups Peeled And Diced Carrots
- 1/4 cups Cornstarch
Method
- Cook bacon in a large pot or Dutch oven. When bacon is done, remove from pot and set aside. Brown the beef in the bacon fat, then add the onions and apple. Cook until apple and onions are tender. Then add beef bouillon, water, potatoes, salt and can of tomatoes (do not drain). Bring to a boil , cover and simmer until beef is tender- about 2 hours. Add carrots about 20 minutes before end of cook time, and bacon 5 minutes before end time.
- About 10 minutes before serving, use ladle to reserve some broth. When it's cooled a bit, then add corn starch to the reserved broth, mix until all lumps are gone. Pour mixture back into pot and stir well.
- *Variations: you can add a tablespoon of Italian herbs, some red wine, or even some smoked ham.
