Beef And Red Wine Stew
- 3 tbsp oil
- 1 1/2 lb beef chuck stew meat, cut into 1 inch cubes
- 8 None small shallots, peeled, halved
- 1 clove garlic, minced
- 1 tbsp all-purpose flour
- 2 cups red wine
- 1 1/4 cups beef stock
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 3.5 oz button mushrooms
- 3.5 oz bacon, chopped
- Preheat oven to 300u0b0F. Heat 1 tbsp oil in a Dutch oven. Sear beef for 5-6 mins, until browned. Set aside. Add 1 tbsp oil and saute shallots for 4-5 mins, until golden. Add garlic and cook for 30 seconds. Add flour and cook, stirring, for 1 min. Gradually whisk in wine and stock. Bring to a boil, stirring. Return meat to pan along with herbs. Season. Cover then transfer to oven to braise for 2 hours, until meat is tender.
- Meanwhile, heat remaining oil in a frying pan over high heat. Saute mushrooms for 5 mins, until golden. Set aside. Add bacon and cook for 5 mins, until golden. Set aside. Add mushrooms and bacon to Dutch oven and return to oven for another 30 mins, until meat is very tender. Serve immediately.
oil, beef chuck stew meat, shallots, clove garlic, flour, red wine, beef stock, thyme, parsley, button mushrooms, bacon
Taken from recipes-plus.com/api/v2.0/recipes/29076 (may not work)