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Ingredients
- 8 stirps bacon cut into 1 in pieces
- 3 pounds of stew beef cut into 2 inch cubes
- salt and pepper to taste
- 3 Tbls of all-purpose flour
- 1 cup chopped onions
- 3 cloves of garlic minced
- 3 Tbls unsalted butter
- 1 3/4 cup red wine
- 3 Tbls Brandy
- 1 Tbls chopped fresh marjoram or 1 tsp dried
- 1 Tbls chopped fresh thyme or 1 tsp dried
- 1 strip orange peel (about 3 in long)
- 1 medium whole onion peeled and stuck with cloves
- 6 cups beef stock
- 1/2 pound of buttom mushrooms sliced
Details
Servings 6
Preparation
Step 1
Preheat oven to 350 degrees. Saute baconin a skillet over medium heat, turning until crisp. Move the cooked bacon to a dutch oven, leaving the drippings in the skillet. Season beef with salt and pepper and toss in the flower. Brown in skillet on all sides in the drippings. Transfer the beef to the dutch oven. Place chopped onions and garlic in the skillet with bacon drippings and 1 talblespoon of butter, and cook until soft, about 8 minutes. Spoon into dutch oven. Stir the wine and brandy into the skillet scraping up browned bits. Pour into dutch oven. Add the marojam, thyme and orange peel. Place clove studded onion in the dutch oven. Pour beef broth over all the ingredients in the dutch oven. cover and bake for 2 1/2 hours or until beef is tender. Place remaining 2 Tbls of butter in skillet over medium heat and saute the mushrooms until soft (5-6 minutes). Add mushrooms to stew during last 30 minutes of cooking. Remove studded onion and orange peel before serving.
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