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.
These were so good, I had no idea they were also low carb
Bacon Wrapped Shrimp Jalapeno Poppers
Strawberry Oreo Cheesecake – A Dreamy Dessert Delight!
Pork Chops with Scalloped Potatoes: A Classic Comfort Food Recipe
Sausage & Potato Foil Packet
Cockroaches at home? Remedies to get rid of cockroaches!
Irresistible Cream Cheese and Sausage Croissants – A Flaky, Savory Delight!
Husband Mocks Old Egg Wife Bought at Flea Market, so She Asked Him to Open It
Cherry Cheesecake: A Creamy Delight with a Sweet Twist!