Beef Stew W/Mushrooms, Red Wine – Beef Veal Food Recipes

Recipe ingredients and directions:

3 tablespoons vegetable oil

flour

2 1/2 pounds boneless beef chuck, cut into

1 1/2 inch cubes

1 clove garlic, minced

2 cups dry red wine

3/4 cup beef stock

3 fresh parsley sprigs

1 bay leaf

2 slices bacon, chopped

1 cup onion, chopped coarse

1 teaspoon tomato paste

2 tablespoons butter

1 pound mushrooms, quartered

Preheat oven to 325F. Heat 3 Tbsp oil in heavy large Dutch oven

over medium heat. Place flour in medium bowl; season with salt and

pepper. Coat beef with flour, shaking off excess. Add half of

beef to Dutch oven and brown well on all sides, about 5 minutes.

Transfer beef to plate. Repeat with remaining beef, adding more

oil to pan as necessary. Return beef and any accumulated juices

to Dutch oven. Reduce heat to medium. Add garlic and cook 1

minute. Add wine and enough beef stock to cover meat. Add parsley

sprigs and bay leaf. Cover and bake about 2 hours.

Heat heavy small skillet over medium heat. Add bacon and saute

until crisp. Transfer bacon to paper towels, using slotted spoon.

Add onion to skillet and saute until translucent, about 5 minutes.

Add tomato paste; stir 2 minutes. Add bacon and onion mixture to

stew. Thin liquid with more stock if necessary. Cover and bake

until meat is tender, about 30 minutes.

Melt butter in heavy large skillet over medium heat. Add mushrooms

and saute until tender, about 10 minutes. Add mushrooms to stew.

Season with salt and pepper. Ladle stew into bowls, sprinkle with

chopped parsley.

Category: Beef Veal Recipes