A classic comfort food recipe!

2-1/2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces

4 slices bacon, chopped (about 4 ounces)

1/4 cup all-purpose flour

vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup ready-to-serve beef broth

2 cups Burgundy or other dry red wine

2 tablespoons tomato paste

1 tablespoon minced garlic

2 teaspoons dried marjoram leaves, crushed

8 ounces packaged baby carrots

8 ounces fresh pearl onions, cut in half if large

8 ounces mushrooms, cut in half if large

Chopped fresh parsley, optional

1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently.

2. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.

3. Lightly coat beef with flour. Heat 2 tablespoons drippings in stockpot over medium heat until hot.

4. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding drippings or oil as needed.

5. Remove beef from stockpot; season with salt and pepper. Pour off drippings.

6. Add broth to stockpot. Cook and stir 1 to 2 minutes to dissolve browned bits.

7. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.

8. Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes.

9. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender.

10. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.

Makes 6 servings.

Recipe Tips:

The dark brown crust that forms on the bottom of the stockpot during step 2 dissolves when liquid is added and gives the stew a rich flavor.

Nutrition information per serving: 378 calories;

12 g fat(4 g saturated fat;

5 g monounsaturated fat);

90 mg cholesterol;

681 mg sodium;

18 g carbohydrate;

2.4 g fiber;

34 g protein;

6.2 mg niacin;

0.5 mg vitamin B6;

2.7 mcg vitamin B12;

3.7 mg iron;

29.7 mcg selenium;

7.1 mg zinc;

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form