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Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

After growing up relishing my mother's beef stew, I stumbled onto a decadent equivalent from Julee Rosso & Sheila Lukins wonderful cookbook, "The New Basics" in the early 1990s. 20 years later and it's still a favorite winter staple. My version is a bit simplified from the original, but as long as the wine and bacon are included, the results will be savored by all.

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350 degrees.
  2. 2. Saute bacon until crisp. Set aside leaving 1 tablespoon fat in skillet.
  3. 3. Saute beef over medium-high heat until browned.
  4. 4. Add onions, sprinkle with salt and pepper and flour. Cook over high, stirring constantly for 5 minutes.
  5. 5. Add wine, stock, tomato paste, bacon, and rosemary. Bring to a boil. Cover and bake in oven until meat is tender (about 2 hours).
  6. 6. Meanwhile, prepare vegetables: Bring small pot of water to a boil. Drop in carrots and boil till tender, 5-7 minutes. Drain, rinse under cold water. Reserve.
  7. 7. Melt butter and saute mushrooms and onions over medium heat for 10 minutes. Set aside.
  8. 8. When meat is cooked, transfer casserole to a burner. Add vegetables. Heat through, about 7 minutes. Serve garnished with chopped parsley.
Most Helpful

Also, I believe the original calls for the small pearl onions to be pierced, parboiled for 3-5 minutes in boiling water, and added with the other vegetables at the end. This is a classic stew onion. But I'm sure the diced onions are yummy too.