Slow cooking beef stew creates a deep rich flavor that tastes even better the next day! Cozy up to a fire and have a cup a comforting stew! See below for a fun idea on how to serve your beef stew leftovers.
Beef Stew Recipe
2-1/2 pounds chuck beef, cut into 1-1/2-inch cubes
1 bottle of good red wine
3 whole garlic cloves, smashed
3 bay leaves
6 ounces bacon, cut into 1-inch pieces
2 cups all-purpose flour
1 tablespoon salt
1 tablespoon pepper
2 cups onion, chopped
2 tablespoon garlic, minced
1 pound carrots, peeled and cut diagonally in 1-1/2 inch chunks
1 pound small potatoes, halved or quartered
2 cups beef stock
1 large branch rosemary
1/2 cup sun-dried tomatoes in oil, drained and sliced
2 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoon pepper
1 – 10-ounce package frozen peas (not petite)
Place the beef in a bowl with the red wine, whole garlic, and bay leaves. Place in the refrigerator and allow to marinate overnight.
The next day, preheat the oven to 300 degrees.
Brown bacon in a large (12-inch) saute pan for 5 to 7 minutes , over medium-low heat. With a slotted spoon, transfer the bacon to a Dutch oven. Combine 2 cups of flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. In the saute pan, brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in the Dutch oven with the bacon and continue to brown the remaining beef, placing it all in the Dutch oven. NOTE: If the pan gets dry add Olive Oil.
Lower the heat to medium-low, add the onions to the saute pan, and cook for 5 minutes. Add the minced garlic and cook for 1 more minute. Add the carrots and potatoes and cook for 5 more minutes, stirring occasionally. Place all the vegetables in the Dutch oven with the beef. Ad 2-1/2 cups of the reserved marinade (discard the rest) to the saute pan and cook over high heat to de-glaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring it to a simmer over medium heat on top of the stove.
NOTE: IT TOOK A HOUR TO GET TO THIS POINT!
Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking.
When the stew is done, stir in the frozen peas, season to taste, and serve hot. This recipe is from Food Network.
LEFTOVERS: SIT AROUND THE CAMPFIRE AND ENJOY YOUR STEW TOPPED WITH CORNBREAD!
Preheat oven to 350 degrees. Make your favorite cornbread, put stew onto 16 ounce wide mouth mason jars to with 1/2 c of prepared cornbread. Bake for 20 minuets or until a toothpick inserted into the center comes out clean.
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