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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 4 |
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I changed around an old recipe of mine for beef stew to get this delicious concoction! I sauteed the onions and garlic in bacon fat and then browned the stew meat pieces in it as well. I had a 1/4 Merlot left over so I added that. YUMMY! Ingredients:
1 1/2 lbs stew meat |
2 tablespoons bacon fat |
1 onion, chopped |
5 garlic cloves, chopped |
1 cup water |
2 beef bouillon cubes |
1/4 cup merlot (optional) or 1/4 cup other red wine (optional) |
Directions:
1. Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!).
2. Add 2 T bacon fat- melt.
3. Add chopped onion and garlic.
4. Turn down heat to medium low- sauté for 5 minutes.
5. Remove and set aside.
6. Turn up heat to High- get pan really hot.
7. Add more bacon fat or olive oil if pan is dry.
8. Quickly brown meat- let each side get browned.
9. Place browned meat into crock pot.
10. Add 1 cup water to pan to make a beef stock.
11. Add 2 bouillon cubes- stir and break up into stock.
12. Add 1/4 Merlot (or other red wine) optional.
13. Pour over meat in crock pot.
14. Spoon onion mixture over meat.
15. Cover and cook 10 hours on Low.
16. Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.
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