Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 ounces Bacon, cut into ½-inch pieces
1 medium Onion, diced
5 cloves Garlic, minced
4 tablespoons Vegetable Oil
3½ pounds Beef Chuck Roast (Stew Beef), cut into 1-inch cubes
1 bottle Cabernet Sauvignon or other hearty red wine
½ cup Brandy
7 cups Beef Stock
3 Bay Leaves
1 teaspoon Dried Thyme
4 teaspoons Beurre Manie (flour and butter mixture used for thickening)
4 large Carrots, cut into ½-inch thick rounds
2 large Waxy Potatoes (Yukon Gold), cut in 1-inch cubes
10 ounces Fresh Mushrooms, quartered
1½ cups Cauliflower Florets
4 ounces Fresh Green Beans
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Directions: |
Directions:Cook bacon in a large stock pot for 10 minutes. Add onion and garlic, and cook until the bacon is browned.
Meanwhile, heat the oil in a skillet and brown the beef in small batches. As it cooks, add it to the bacon pot. Add 1 cup of wine to the skillet and scrape the bottom to loosen brown bits. Transfer to the bacon pot.
Pour balance of the wine and brandy in the pot, and cook until reduced by ⅔ (20-30 minutes).
Add the stock, bay leaf, and thyme. Simmer for 1½ hours.
Whisk in the beurre marie. Add carrots and potatoes and cook for 30-40 minutes. Add the rest of the vegetables and cook for 10 minutes or until tender. |
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Personal
Notes: |
Personal
Notes: Courtesy of our old neighbor, Cesile Cox, mother of Hans and Franz
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This recipe for Beef Stew is from