Beef Stew With Mushrooms And Red Wine
Beef Mushrooms Wine Stews
Last updated 6/12/2012 1:08:06 AM. Recipe ID 34416. Report a problem with this recipe.
Title: Beef stew with mushrooms and red wine
Yield: 6 Servings
3 tb Vegetable oil
All purpose flour
2 1/2 lb Beef chuck; cut into 1.5 "
1 Clove Garlic; minced
2 c Dry red wine
3/4 c Beef stock
1 Bay leaf
2 sl Bacon; chopped
1 c Onion; coarsely chopped
1 tb Tomato paste
2 tb Butter
1 lb Mushrooms; quartered
Fresh parsley; chopped
Preheat oven to 325. Heat oil in heavy large Dutch oven over high
heat. Place flour in medium bowl; season with salt and pepper. Coat
beef with flour, shaking off excess. Add half of beef to Dutch oven
and brown well on all sides, about 5 minutes. Transfer beef to plate.
Repeat with remaining beef, adding more oil to pan as necessary.
Return beef and any accumulated juices to Dutch oven. Reduce heat to
medium. Add garlic and cook 1 minute. Add wine and enough beef stock
to cover meat. Add parsley sprigs and bay leaf. Cover and bake about
Heat heavy small skillet over high heat. Add bacon and saute until
crisp. Transfer bacon to paper towels, using slotted spoon. Add onion
to skillet and saute until translucent, about 5 minutes. Add tomato
paste; stir 2 minutes. Add bacon and onion mixture to stew. Thin
liquid with more stock if necessary. Cover and bake until meat is
tender, about 30 minutes.
Melt butter in heavy large skillet oven high heat. Add mushrooms and
saute until tender, about 10 minutes. Add mushrooms to stew. Season
with salt and pepper.
NOTES : Can be made one day ahead. Cover and chill. Rewarm at 325
about 30 minutes. Sprinkle with fresh parsley We put this over
lightly buttered noodles for a wonderful warmer-upper dinner Recipe
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