Wine has been used in stews for hundreds of years. Soft country rolls are a perfect accompaniment to this hearty stew.
4 strips bacon, cut into small pieces
3-4 lbs boneless beef chuck, cut into bite size chunks
3 cloves garlic, minced or pressed
3 cups beef broth
1 cup mild red wine
3 T tomato paste
1 T minced thyme, or freeze-dried
2 t sea salt
1 t freshly ground black pepper
4 large carrots, peeled and cut into diagonal chunks
15 small potatoes, scrubbed and cut in half
2 cups frozen pearl onions or 1 large onion, coarsely chopped
2 bay leaves
3 T softened butter
3 T all-purpose flour
Minced fresh parsley
In a large Dutch oven, over medium heat, cook bacon until crisp.
While bacon is cooking, pat beef dry with paper towels.
Remove bacon with a slotted spoon and set aside on a large plate.
Raise heat to medium-high. Add half of the beef and brown well on all sides.
Remove with a slotted spoon to the large plate and brown the other half of the beef.
Add garlic to the pot and sauté 1 minute
Add the beef broth, wine, tomato paste, and minced thyme.
Add the rest of the browned beef, bacon, and any juices back into the pot.
Cook stew on stove top for 5 minutes.
Cover with the lid and place in a 300 degree F oven for 1 ½ hours.
Add the carrots, potatoes, onions, and bay leaves.
Cover again, raise heat to 325 degrees F and bake for another 1 ½ hours.
In a small bowl, mix together the softened butter with the flour
Remove pot from oven and stir in the butter-flour mixture.
Simmer on top of stove for 3 to 5 minutes.
Remove bay leaves, ladle into bowls, and sprinkle with parsley.
Serves 6
No comments:
Post a Comment