"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Merlot Beef Stew Recipe

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This recipe for Merlot Beef Stew, by , is from Young Women's Christian Council Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
* *
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon, rendered
2 lb chuck roast, cut into 2 pieces
1 1/2 t Salt
Freshly ground pepper
2 T Flour
1/4 C Paula Deen Merlot Steak Sauce
1 1/2 C Red Wine
1 1/2 C Water
1 t fresh thyme
2 Garlic Cloves, minced
1 lb Pearl onions
1/2 lb. Button Mushrooms, chopped
2 T Fresh parsley, chopped

Directions:
Directions:
In a medium saute pan fry bacon until crisp. Remove bacon and reserve. Brown beef slowly on all sides in the bacon fat. Sprinkle with salt, pepper and flour. Toss to coat evenly.

Place beef in a heavy 4 qt. saucepan.

Add reserved bacon (chopped), Paula Deen Merlot Steak Sauce, wine, water, thyme and garlic.

Cover and cook over low heat for 1 hour. Add onions to stew and cook for an additional 30 minutes.

In the final 10 minutes, add the mushrooms and parsley. Add additional water if necessary. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Crusty bread goes well with this recipe

 

 

 

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