Ingredients: |
Ingredients: 1 lb bacon, cut into pieces
3 lbs boneless beef roast, cut into 1” cubes
˝ cup flour, lightly seasoned with salt and black pepper
1 cup sliced shallots
2 ribs celery, cut into 1” pieces
2 large carrots, peeled, cut into 1” pieces
8 oz cremini or white mushrooms, cut in half if large
2 cloves garlic, peeled, minced
1 ˝ cups full-bodied red wine or 12 oz stout beer
1 bay leaf
Salt and pepper to taste
1 Tbsp cornstarch mixed with 1 Tbsp water
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Directions: |
Directions:In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove the bacon pieces, leaving the drippings in the skillet and keep heated over medium heat. Reserve the bacon pieces for another use. Place the beef cubes in a large bowl and sprinkle with the seasoned flour. Toss to coat the beef cubes lightly with flour.
Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the same skillet, sauté the shallots, celery, carrots, mushrooms, and garlic until just lightly browned, about 5 minutes. Transfer to the slow cooker. Add the wine, bay leaf, salt and pepper and stir. Cover and cook for 7-9 hours on the low setting (or 4 hours on the high setting).
The meat should be falling apart tender. About 30 minutes before serving, if the sauce needs thickening, stir in the corn starch mixture. Cover and continue cooking until thickened. Remove the bay leaf and serve the stew with some sauce, over cooked noodles, rice or mashed potatoes.
Cooked noodles or rice or garlic mashed potatoes, optional for serving side. |
This recipe for Beef and Wine Stew-Recipe/Day #120 is from