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Beef Stew (Diana's Pierce) Recipe

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This recipe for Beef Stew (Diana's Pierce), by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Leverton, Craig Leverton

Category:
Category:

Ingredients:  
Ingredients:  
6 slices of bacon cut into 1 inch pieces
2 LBS beef, boneless chuck roast
1/2 cup flour
1-1/2 c dry red wine or beef broth
1-1/2 chopped fresh thyme or 3/4 tsp dry thyme
1-1/4 tsp of salt
1 tsp beef bullion granules
1/4 t pepper
1-2 cloves of garlic
1 bay leaf
2T butter
1 package 8oz sliced mushrooms
4 medium onions sliced

Directions:
Directions:
Cook bacon in dutch oven over medium heat until crisp, scoop bacon out on to paper towel, reserve fat.
Coat the beef pieces in flour, cook beef in the bacon fat until brown.
Add wine/broth and just enough water to cover beef.
Stir in thyme, salt, buillon granules, pepper, garlic, bay leaf. Heat to a boil cover and simmer 1-1/2 hours or until beef is tender.
Melt butter in a 12" skillet over medium heat, cook mushrooms and onions in butter stir occasionally until onions are tender.
Stir Mushroom mixture and bacon into the beef mixture cover and simmer 10 minutes.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I sometimes add cubed potato's to this recipe

 

 

 

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