A classic never goes out of style. The same is true with this traditional stew made with Shoulder Roast, bacon, red wine and lots of hearty vegetables.
Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Meanwhile, cut beef roast into 1-inch pieces. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots, onions, and mushrooms to stockpot; stir until all vegetables are coated with sauce. Bring to a boil. Reduce heat; simmer, covered, 30 minutes or until beef and vegetables are fork-tender.
Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 328 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 89 mg Cholesterol; 661 mg Sodium; 16 g Total Carbohydrate; 2.6 g Dietary Fiber; 32 g Protein; 4.3 mg Iron; 6.7 mg NE Niacin; 0.6 mg Vitamin B6; 3 mcg Vitamin B12; 8.5 mg Zinc; 41.7 mcg Selenium; 117.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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