 |
Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
My dh loves stew, this is his favorite, made the way his mother prepared it. It's a quick and easy stew that is big on flavor. This is a great recipe for using up the rest of the red wine that you didn't finish last night. *Please note that the sitting time in fridge is not listed in cooking time.* Ingredients:
1/2 lb bacon, diced and fried |
2 lbs stewing beef, cut into 1 inch cubes, dredged in seasoned flour |
1 cup carrot, sweet, diced |
1 cup celery, sliced |
1 cup onion, coarsely chopped |
1/2 cup potato, diced |
2 tablespoons ketchup, tomato |
3 cups red wine, burgundy is best |
1 bay leaf |
2 garlic cloves |
1 teaspoon salt (for seasoning flour) |
1/2 teaspoon black pepper, freshly ground (for seasoning flour) |
Directions:
1. Preheat oven to 325 degrees F.
2. Brown the foured and seasoned beef in the hot bacon fat.
3. Place the vegetables and ketchup in a saucepan, pour in the wine to cover and bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Put the browned meat and vegetable mixture into a covered casserole, add the bay leaf and the garlic and bake for 2 hours.
6. Remove and cool then place in fridge.
7. Let sit overnight in the fridge and warm the next day for best results. Lovely served as is or over steamed rice.
|
|