Ingredients

How to make it

  • Chop the onion by first cutting in half, so the root is on each half.
  • Now slice the other way,
  • use all the white part and 2 inches of the green part of the leeks.. Chop.
  • After that rinse very well. The way a leak grows it leaves sand and dirt between the layers.
  • Cut the carrots in to 1.5" jullien pieces.
  • Peal tand cube the turnips.
  • Wash and quarter the taters.
  • Boil the pearl onions for 5 minutes and then peal.
  • If you squeeze from the top in a pinching motion they tend to pop right out. ( I have fun doing this..it always get me in a giggle fit)
  • Then pinch off the root
  • I bought precut and washed baby portaellos.
  • 2.6 pounds of sirloin tip or chuck roast. 1" (ish) cubes.
  • Cook the 8 slices of bacon and reserve half the grease in another container.
  • Cook the steak in two sessions to avoid overloading the pan, season with salt and pepper. On the second go around use the reserved bacon grease.
  • A dutch oven will not do for this recipe...you need a really big pot.
  • Put the beef and bacon in your stock pot.
  • Add the turnips, onion, leeks, carrots, and sugar to the pan. Cook med-hi for 8 min.
  • Set aside.
  • Melt butter in the same pan.
  • Sautee the mushrooms.
  • Set aside with the other veggies.
  • Combine wine, stock or broth, tomato paste, jellyor wine, and thyme ...dry is ok if you rehydrate it first add two bay leaves (that you will remove before serving.
  • Cook for a couple of mins.
  • Pour liquid over meat, add potatoes and garlic. Bring to a boil, cover, simmer for 45 minutes.
  • The reserve veggies, turnips, onion, leeks, carrots, mushrooms, pearl onions, and parsely.
  • Add reserves to pot after 45 min simmer is done. Simmer for another 30-45min.
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People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    this is one fantastic stew great post mystic high5
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  • lesliegw 6 years ago
    My stew is very much like your recipe but I add corn and green beans to mine. You've got a truly great recipe here and the best part is that it's even better the second day than the first!
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