Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms
- A 3-ounce chunk of bacon
- 1 Tb olive oil or cooking oil
- 3 lbs lean stewing beef cut into 2-inch cubes
- 1 sliced carrot
- 1 sliced onion
- 1 tsp salt
- ¼ tsp pepper
- 2 Tb flour
- 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
- 2 to 3 cups brown beef stock or canned beef bouillon
- 1 Tb tomato paste
- 2 cloves mashed garlic
- ½ tsp thyme
- A crumbled bay leaf
- The blanched bacon rind
- 18 to 24 small white onions, brown-braised in stock
- 1 lb. quartered fresh mushrooms sautéed in butter
- Parsley sprigs
- 9- to 10-inch fireproof casserole 3 inches deep
- Slotted spoon
- Produce
- Bay leaf (1)
- Carrot (1)
- Garlic (2 cloves)
- Mushrooms, fresh (1 lb.)
- Onion (1)
- Parsley, sprigs (1)
- Thyme (1/2 tsp)
- White onions, small (18)
- Meat
- Bacon (1 3-ounce chunk)
- Bacon rind (1)
- Stewing beef, lean (3 lbs)
- Canned Goods
- Beef stock or canned beef bouillon, brown (2 cups)
- Tomato paste (1 Tb)
- Cooking & Baking
- Flour (2 Tb)
- Olive oil or cooking oil (1 Tb)
- Pepper (1/4 tsp)
- Salt (1 tsp)
- Frozen
- Fireproof casserole (9 inch)
- Other
- 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
- Slotted spoon
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published August 5, 2012 (6 months ago).
60 people saved this recipe.
