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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 14 |
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I am not a fan of stew; I don't like how everything usually ends up tasting the same. However, I make an exception for this recipe! It's delicious! I usually use Pinot Noir, but any burgundy will do fine. The remainder of the bottle goes well with the stew! Ingredients:
4 tablespoons olive oil |
1 garlic clove |
2 large onions, thinly sliced |
1/3 cup flour |
salt and pepper, to taste |
2 1/2 lbs lean stewing beef, cut into 1 1/2 inch cubes |
2 lbs baby red potatoes (about 1 1/2 inches diameter) |
1/2 teaspoon dried dill weed |
1 cup burgundy wine |
1 (10 ounce) can beef consomme |
4 tablespoons olive oil (or a combination of both) or 4 tablespoons butter (or a combination of both) |
18 fresh button mushrooms, halved (or quartered, depending on size) |
granulated garlic, to taste |
salt and pepper, to taste |
1 (10 ounce) package frozen artichoke hearts, thawed and quartered |
Directions:
1. Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
2. Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
3. Brown beef in oil in pot, adding more oil if needed.
4. Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
5. Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
6. Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.
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