Used some of that bacon that I messed up in a pot of beef stew.
I fry the beef chuck and onions in bacon grease. It took about 1 1/2 lbs of bacon to get enough grease to brown 4 pounds of Chuck and fry 2 pounds of onions and one pound of carrots. Of course I added the fryed bacon back into the pot.
3lbs beef chuck, I buy a chuck roast and cut it into 3/4" chunks.
1lb thick cut smoked bacon
2 medium onions corse chopped
1lb bag each of frozen small onions thawed, cut green beans, carrots thawed, peas,
One 8oz carton of fresh mushrooms sliced
3 pounds red potatoes pealed and cut to 3/4" chunks.
2 cups of strong brewed coffee I use Lebanese coffee
4 cups (32oz) beef stock
4 table spoons Worcestershire
2 chipotle peppers in adobo sauce plus a table spoon of the sauce.
4 tablespoons of dark molasses
2 tablespoons of liquid smok I use Stubs hickory.
4 tablespoons of chilli sauce.
Season the beef chuck chunks with season salt pepper and I like to use grub rub on everything it make all meat tender and jucy, but I can only find it in Texas or on line.
Put the seasoned meat in a 2 gal zip lock bag with a 1/4 cup of flower and shake to coat.
In a large cast iron pot.
Brown on all sides in batches "brown not gray" and don't crowd.
Remove the meat to a dish and add the onions and fry to a golden brown scraping the bits and pieces off the bottom, add the carrots when the onions start to brown continue cooking for 10 min then add the mushrooms stir and cook until mushrooms look cooked about 5 min. Add the meat back to the pot, the coffee, beef stock, molasses, chili sauce, chipotle peppers and adobo sauce, Worcestershire sauce, liquid smoke, green beans, peas, potatoes. Bring to a boil then reduce and simmer for up to 2 hours or until the meat is fork tender.