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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Little bit of a twist on a stew recipe. made it for my wife now it is one of her favorites Ingredients:
4 pounds stew beef cut into cubes |
1 onion chopped |
4 cups red cooking wine |
8 ounces mushrooms quartered |
4 cloves garlic diced |
1 pound bacon cut small |
2 pounds red potatoes |
6 carrots cut into rings |
2 teaspoons thyme |
4 bay leaves |
salt |
pepper |
1/2 cup olive oil |
1/2 cup chopped fresh parsley |
Directions:
1. the night before:
2. chop the mushrooms into quarters
3. chop the onion
4. cut the carrots in to rings
5. add the onions, carrots, beef, diced garlic, wine, mushrooms, bay leaves, olive oil and thyme into a big bowl and let marinade at least 6 hours (i do it overnight) salt and pepper to taste.
6. after marinade
7. fry the bacon in a big pot
8. when the bacon is fried add the marinaded food (the beef should be a beautiful deep purple color)
9. coved and simmer for at least 2 hours, more isn't going to do anything just watch the carrots so they don't turn to mush
10. boil the potatoes separately, i sometimes quarter them and add them to the pot after they are boiled, they take up some of the marinade flavor.
11. serve and enjoy, you can thicken the stock with a roux, but i usually don't, the liquid goes great with the potatoes.
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