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LOVE STEW
Heat Oven to 325
degrees.
1 Cup chopped sweet
onions 6 slices bacon
(1/2 lb.) cut into ½” pieces 3 lb. beef chuck
(stew meat) trimmed and but into 2” pieces (pat dry) 3 medium carrots, cut in to 1” pieces 1 medium Yukon gold potato, peeled in eighths 2 medium sweet potatoes, peeled in eighths 1 Cup good red wine (and more for you to enjoy with the stew) 8 oz. package of mushrooms (Optional) 2 ½ Cups Beef Broth 6 oz. can tomato
paste ½ tsp. kosher salt ½ tsp black or white pepper 1 tsp thyme leaves (fresh) 3 cloves garlic
peeled and sliced 2 bay leaves Olive oil
In Dutch oven,
add enough olive oil to just cover the bottom of the oven, add stew meat and brown, then add onion and bacon and render until
bacon is browned and onions are soft, about 8 minutes. Add vegetables and remaining ingredients. Cover and bake for 1 ½
hours. Uncover and continue baking stirring occasionally for another 45 minutes to an hour until beef is
fork tender. Remove bay leaves before serving.Serve with crusty bead, the same wine you used to cook
with and a mixed green salad. It’s sure to get hearts a-poppin’!
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