5.0 – 1 reviews • Stew Recipes
| Level: |
Intermediate |
| Total: |
3 hr 9 min |
| Prep: |
15 min |
| Inactive: |
24 min |
| Cook: |
2 hr 30 min |
| Yield: |
8 to 10 servings |
| Level: |
Intermediate |
| Total: |
3 hr 9 min |
| Prep: |
15 min |
| Inactive: |
24 min |
| Cook: |
2 hr 30 min |
| Yield: |
8 to 10 servings |
Ingredients
- 3 pounds lean beef, cut into 2-inch pieces
- 1 pint red wine
- 1-ounce flour
- 1 piece smoked lean bacon, chopped
- 3 tablespoons butter
- 4 carrots, peeled and sliced
- 4 onions, peeled and sliced
- 1 tablespoon chopped garlic
- 1 pint veal stock
- 2 bay leaves
- 3 sprigs thyme
- 3 sprigs parsley
- 1 pound mushrooms
- Salt
- Freshly ground black pepper
- Boiled potatoes, for serving
Instructions
- Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
333 |
| Total Fat |
10 g |
| Saturated Fat |
5 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
3 g |
| Sugar |
5 g |
| Protein |
34 g |
| Cholesterol |
101 mg |
| Sodium |
905 mg |
| Serving Size |
1 of 10 servings |
| Calories |
333 |
| Total Fat |
10 g |
| Saturated Fat |
5 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
3 g |
| Sugar |
5 g |
| Protein |
34 g |
| Cholesterol |
101 mg |
| Sodium |
905 mg |
