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Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 4 slices bacon, diced
- 2 medium onions, cut lengthwise into slices
- 8 ounces mushrooms, halved
- 2 lbs beef stew meat
- 2 tablespoons flour
- 3 garlic cloves, minced
- 1 1/2 cups red wine
- 1 1/2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method
- Preheat oven to 325°F Either use a large stockpot that can go in the oven or transfer the food from the pot to a casserole dish for step 4.
- Pan-fry bacon in heavy stockpot over medium heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables and set aside with bacon.
- In same pot, brown beef in two batches, adding some oil if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
- Cook, covered, in oven for 2 hours. Add reserved bacon, onion and mushrooms; cook 30 minutes longer.
