Merlot Beef Stew

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
  • Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
  • Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
  • Cook for 3-4 minutes until just softened, stirring frequently.
  • Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
  • Add beef into the pot, turning them to let it be browned.
  • Add wine to pan and cook for 2 minutes.
  • Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
  • Reduce heat to low, partially cover pot and let simmer for approximately one hour.
  • Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
  • Discard bay leaves and stir in the parsley before serving.
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