Lakewinds Merlot Beef Stew
Doug Roese / Lakewinds Natural Foods
A very traditional French beef stew that will remind you why a few traditions are well worth keeping!
yield: serves 4-6
Ingredients:
6 oz. bacon
2 tablespoons butter
2 lb. Lakewinds beef stew meat
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons flour
1 lg. red onion, 1” chop
3/4 lb young carrots, 1/4” discs
3/4 lb celery, 1/4” slices
3 cups merlot (leaves 1/2 glass for you!)
3 cups beef stock
2 tablespoons tomato paste
2 cloves mashed garlic
2 teaspoons fresh thyme (or 1 dry)
1 large bay leaf
1 lb. yukon gold potatoes cut in 1” chunks
Instructions:
PREHEAT OVEN TO 450°F
1. Cut bacon widthwise into 1/4” strips. Blanch in a few cups simmering water for 5 minutes, then drain on paper towels and dry.
2. In butter in a large casserole, sauté the bacon for 5 minutes. With slotted spoon, drain and pull out of pot (save), keeping as much fat in pot as possible.
3. Dry your cubes of beef in paper towels, and over high heat, brown 1/2 at a time (about 5 minutes) in the casserole, pulling out and reserving with bacon. In same fat, sauté the onion for 5 minutes, and then add the celery for 5 minutes. Meanwhile...
4. Spread the meat out on a cookie sheet, sprinkle with the salt and pepper, and then sprinkle on flour and mix well. Place in the oven for 5 minutes. Pull out of oven and TURN DOWN OVEN TO 325°F
5. Now put everything (meat & bacon, wine, stock, all veggies, bay leaf, thyme, garlic, tom. paste) into casserole. On stovetop, bring to simmer, cover with lid or foil, and put in 325° oven for 3 hours. Stir occasionally.
6. If sauce needs to be thicker, pour out of casserole into a saucepan, and boil until thicker.