Beef with Bacon

Francis Bacon - Figure with Meat

Francis Bacon was born to English parents living in Dublin, Ireland, on October 28, 1909. After traveling to Germany and France as a young man, he settled in London and began a career as a self-taught artist. Most of his paintings from the 1940s to '60s depict the human figure in scenes that suggest alienation, violence and suffering. Bacon's provocative, expressive work is considered some of the most important art of the postwar era. He died in Madrid, Spain, on April 28, 1992.

Suggested by Francis Bacon's "Figure with Meat" this British staple is far more comforting than the original painting! 
Serves 4
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INGREDIENTS:

• 4 oz/ 110 gms of bacon- cubed
• 2 tbspns canola or other neutral oil, or olive oil
• 1 clove garlic, lightly crushed
• 1 tbspn minced garlic
• 2 to 2.5 lbs/1 - 1.2 kgs beef chuck or round, trimmed of surface fat and cut into 1 inch/2.5 cms cubes
• Salt and freshly ground black pepper to taste
• 2 large or 3 medium onions, cut into eighths
• 3 tbspns flour
• 3 cups chicken, beef, or vegetable stock, or water, or wine, or a combination
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 4 medium to large potatoes, peeled and cut into 1 inch/2.5 cms chunks
• 4 large carrots, peeled and cut into 1inch chunks
• 1 cup fresh or frozen (thawed) peas

DIRECTIONS:

1. Heat a large casserole or deep skillet that can later be covered over medium/high heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired);
2. Add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic.
3. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon.
4. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes.
5. Add the flour and cook, stirring, for about 2 minutes.
6. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
7. Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid).
8. Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again.
9. Cook 30 to 60 minutes until the meat and vegetables are tender.
10. Taste for seasoning and add more salt, pepper, and/or thyme if necessary.
11. If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately.
12. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.
13. Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavour has pervaded the stew. Garnish with freshly chopped parsley and serve.