Stew with a Twist
From twoksl2 16 years agoIngredients
- 4 pounds stew beef cut into cubes shopping list
- 1 onion chopped shopping list
- 4 cups red cooking wine shopping list
- 8 ounces mushrooms quartered shopping list
- 4 cloves garlic diced shopping list
- 1 pound bacon cut small shopping list
- 2 pounds red potatoes shopping list
- 6 carrots cut into rings shopping list
- 2 teaspoons thyme shopping list
- 4 bay leaves shopping list
- salt shopping list
- pepper shopping list
- 1/2 cup olive oil shopping list
- 1/2 cup chopped fresh parsley shopping list
How to make it
- the night before:
- chop the mushrooms into quarters
- chop the onion
- cut the carrots in to rings
- 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.
- after marinade
- fry the bacon in a big pot
- when the bacon is fried add the marinaded food (the beef should be a beautiful deep purple color)
- 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
- 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.
- 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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