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Red Wine Beef Stew
Description
Very hearty stew recipe perfect for a cold winter day.
Ingredients
- 1/2 lb. mushrooms
- 2 lb. lean stew beef
- 1/2 cup flour
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 lb. bacon, cut into 1 in. pieces
- 2 cups dry red wine
- 1 (14.5 oz) can beef stock
- 1/4 cup brandy
- 2 Tablespoon tomato paste
- 1 large onion, diced
- 2 carrots cut into 1 inch pieces
- 4 cloves of garlic, minced
- 1/4 teaspoon parsley
- 1 bay leaf
- 1/2 lb. baby potatoes, halved
- 2 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1/2 cup frozen pearl onions
- 1/2 cup frozen peas
Methods/steps
- Place the oven temperature on 350 degrees and allow the oven to heat up.
- Trim stems from the mushrooms and cut the mushrooms in half.
- Trim any visible fat from the beef then cut into 1 in. pieces.
- Place the flour in a bowl.
- Sprinkle the salt and pepper into the flour and toss to combine.
- Flour the meat being sure to shake off any excess amounts.
- Place the bacon in a Dutch oven over medium high heat.
- Cook the bacon 6 minutes or until crisp.
- Remove the bacon from the pan with a slotted spoon and set on a paper towel to drain.
- Add the beef pieces to the pan and brown for 8 minutes, being sure to turn so all sides brown evenly.
- Remove the beef to the paper towel to drain and discard the bacon grease.
- Return the bacon and beef to the pan.
- Pour in the wine, beef stock and brandy.
- Stir in the tomato paste.
- Add the onion, carrot, garlic, parsley and bay leaf, stirring to combine.
- Bring the mixture to a brisk boil.
- Place the lid on the pan and place the pan in the oven.
- Bake 2 hours then remove the pan and place back on the stove over medium heat.
- Remove the bay leaf and discard.
- Add the potatoes and bring the mixture to a brisk boil.
- Return the stew to the oven and bake for 45 minutes.
- Place the butter and olive oil into a skillet over medium heat.
- Add the mushrooms and cook, stirring often, for 5 minutes or until the mushrooms are browned and the liquid has been absorbed.
- Stir the mushrooms, onions and peas into the mixture.
- Return to the oven and bake 15 more minutes.
- Serve immediately.
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