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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 8 |
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A Rich Beef and Merlot combination best served over noodles. The best I have ever had. Do it in a Dutch Oven slowly or in a crock pot. Importance is in the browning. Ingredients:
4 pounds beef chuck under blade roast (or your favorite beef roast cut) |
1 large spanish or yellow onion, chopped well |
4 cloves garlic, minced |
4 packets low sodium beef powder or buillion cubes |
1 cup merlot wine, or more if desired |
water, to cover |
4 bay leaves |
2 tsp ground thyme, or to taste |
1 tsp poultry seasoning |
2 sprigs fresh rosemary leaves or |
1 tbsp dried rosemary |
1 pound fresh white musrooms, rinsed |
1/2 cup corn starch |
1 16 oz bag medium or wide egg noodles cooked according to directions |
salt and pepper, to taste |
Directions:
1. Cut beef into one inch cubes, removing as much separable fat as possible
2. Start beef browning in a heavy Dutch oven, stirring and browning only one layer at a time to assure that the beef chunks brown well.
3. Set aside to put back into the Dutch Oven
4. When all beef chunks are browned , return them to the Dutch Oven and add some water to the pot to liquify all the brownings.
5. Put the onion and garlic into a food processor and process until very fine, (best) , or mince finely and add to Dutch Oven.
6. Add Merlot and Water just to cover the beef cubes.
7. Add beef powder or beef buillion cubes, poultry seasoning and thyme, rosemary and bay leaves.
8. Stir all ingredients together and cook very slowly-low on crock pot and very slow in oven or on the top of the stove (covered) for about 6 hours.
9. About an hour before you want to eat, remove about 1/2-1/3 of liqud from pot and put into a bowl to cool. Add some ice to remove the fat, if desired.
10. Stir in corn starch and then stir that well into the stew.
11. Prepare the mushrooms (wash them, trim the hard part off the stems and cut them in halves. )
12. Add the mushrooms to the beef and cover, cooking another 45 minutes to an hour.
13. Remove bay leaves and serve.
14. Serve over Noodles.
15. I like this because you can make it early in the morning, put it into a slow oven and forget it until dinnertime. AND, IT TASTES WONDERFUL.
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