Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Recipe Notes
For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.
Broom, put a plastic bag in it: house as clean and shiny as in the hotel
Insulting Birthday Gift: How I Turned My Husband’s Cruelty into Sweet Revenge
Fried potatoes and onions
“DON’T TELL ME WHAT TO DO” Simone Biles ignores friends’ warnings about NFL outfit she wore as she supported her husband in the last tournament
Creamy Beef Rigatoni with Parmesan Recipe
Towels, how to whiten them without bleach: it’s very simple