• 4ca66a8b4bcd51348821e6cb02be58f9

Beef Stew

Prep
Cook
Serves 6people
Ingredients
100
gr Bacon
Olive Oil, to saute
1
kg Beef, cut into 2cm pieces
Salt
Pepper
1/4
cup Flour
2
cups Red Wine
3
Large Carrots, peeled and sliced
2
Celery Sticks, sliced
1
Onion, diced
3
Garlic Cloves, chopped
2
tsp tbsp Tomato Puree
4
cups Beef Broth
2
Bay Leaves
1
tsp Dried Thyme
500
gr Baby Potatoes, halved or quartered
Directions
1.
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
2.
While bacon is cooking, place beef in a large mixing bowl and season with ½ Tbsp salt and 1 tsp black pepper. Sprinkle beef with flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
3.
Return beef and bacon to the pot. Add 2 cups wine and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat.
4.
Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, celery, diced onion and chopped garlic cloves, saute 4 min. Add tomato paste and saute another minute. Transfer veggies to the soup pot.
5.
Add beef broth, bay leaves, thyme, salt and pepper to the pot. Stir to combine and bring to a low boil.
6.
Add potatoes, making sure they are submerged in liquid then cover and cook on low heat for 2-4 hours. Beef will be very tender.

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