Recipe by Carrie Ann
This is my favourite stew recipe. It's a bit expensive to make and little fussy to prepare but well worth the time and expense. Besides, the smell alone while it's cooking is worth the trouble!
Top Review by JustJanS
At step 1, I decided to cut the meat into large chunks, then by marinating it in a tall deep dish (rather than a shallow one) I was able to only use 2 cups of wine. I also reserved 3/4 cup of that wine marinade to use instead of some water-there by reducing the cost and waste of good drinkable wine(-; I think it was a good descision, and I think next time, a couple of tablespoons of tomato paste would deepen the flavour a bit more.
- 2 lbs stewing beef, cut into 1 inch chunks
- 2 cups red wine
- 1 bay leaf
- 2 whole cloves
- 1 onion, cut into quarters
- 1 clove garlic
- 4 tablespoons butter
- 6 slices bacon, diced
- 1⁄2 cup flour
- 1 teaspoon thyme
- 1 1⁄2 cups beef stock
- salt and pepper
- 3 tablespoons butter
- 12 mushrooms, quartered if large
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
- Cover and marinate in refrigerator for 4-12 hours.
- Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
- Remove beef from marinade and pat dry.
- Discarde marinade, reserving onion and garlic.
- Dredge beef with flour to coat.
- Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
- Place browned beef in oven-proof casserole dish.
- Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
- Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
- In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
- Stir in crispy bacon and season with salt and pepper.
- When stew is done, serve with mushrooms and bacon and sprinkle with parsley.