Merlot Beef Stew

Recipe by Diana Adcock
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READY IN: 5hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 300 degrees.
  • Prepare vegetables, keeping chopped onions aside.
  • In a medium bowl combine flour and pepper, set aside.
  • In a measuring cup combine beef base with 1 cup hot water, set aside.
  • In a dutch oven heat oil over medium-high heat.
  • Chop bacon, set aside.
  • Cut beef into 1 1/2 to 2 inch chunks.
  • Add beef to seasoned flour, toss to coat.
  • Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
  • Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
  • Remove and add to beef bowl.
  • Add onions to dutch oven, reducing heat to medium.
  • Stir often and keep an eye on them so they do not burn.
  • When just golden add tomato paste, whisking constantly for 1 minute.
  • Add the merlot, whisking constantly for 1 minute.
  • Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
  • Add prepared vegetables, stir well to coat.
  • Add contents of the beef bowl, stir well to coat.
  • Add bay leaves.
  • Cover with a lid and place in oven.
  • If your oven runs hot reduce heat to 275 degrees.
  • Check stew at 3 hours, giving it a good stir.
  • Add water if needed.
  • Stir again at 4 hours, remove at 5 hours.
  • Search out bay leaves and remove.
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