COURTESY OF WILLOW GLEN FARM

If you are like us, you likely have a few extra round roasts to use up. Most of ours go towards making jerky or deli style roast beef. But, stew is always welcome on the menu. This one is different, almost strogan-offy.

Ingredients

• 6 slices thick cut bacon, chopped
• 1 medium onion, diced
• 2 lbs round roast, sliced thin
• 2 tbsp butter
• flour for dredging
• salt & pepper
• 1/2 cup rye whiskey
• 2 cups beef stock
• 1 tbsp worcestershire sauce
• 1/2 cup dijon mustard
• 1/4 cup grainy mustard
• 4 large carrots, peeled & sliced
• 1 tbsp fresh rosemary, minced
• 2 cups fresh mushrooms, halved
• 2 tbsp butter
• Noodles
  
  

DIRECTIONS

In large pot or dutch oven cook the bacon over low heat. Remove to a large bowl when done, leaving the fat behind.

Add the onions and cook over medium heat until fragrant & softened. Remove to bowl with the bacon.

Dredge the slices of beef with flour (mixed with salt & pepper).

Cook in 2 tbsp butter over high heat until well browned and remove to the bowl with the bacon & onions.

Add the whiskey to deglaze, then add the beef stock, worcestershire sauce and mustards - stirring well.

Add the bacon, onions and beef to the liquid and simmer over low heat for 2 hours, covered.

Add the carrots & rosemary and cook an addition 1/2 hour, until the carrots are tender.

Cook the mushrooms in 2 tbsp butter in a frying pan, then add to the stew.

Thicken with leftover flour, if necessary. Simmer a few more minutes. Adjust seasoning to your liking.

Serve over your favourite noodles and garnish with fresh parsley.