- 1
Ingredients
- Bay Leaf
- 3 sprigs fresh Thyme
- 3 sprigs Parsley
- 1 tablespoon Olive Oil
- 1/2 Small Yellow Onion or 1 Whole Shallot (chopped)
- 1 cup Carrots (chopped)
- 1/4 pound Thick-Cut Bacon (diced)
- 1 1/2 cups Beef Stock
- 1 1/2 pounds Stewing Beef (cut into 1 1/2 inch cubes)
- 1/4 cup All-Purpose Flour
- 1 1/4 cups Red Wine
- 1/2 cup sliced Mushrooms
- 1 cup Peas
- 1 cup Pearl Onions
- Salt and Pepper
Preparation
Step 1
step 1
ingredients Bay Leaf
3 sprigs fresh Thyme
3 sprigs Parsley
instructions Tie together the bay leaf, thyme, and parsley to make a bouquet garni.
step 2
ingredients 1 tablespoon Olive Oil
1/2 Small Yellow Onion or 1 Whole Shallot (chopped)
1/4 pound Thick-Cut Bacon (diced)
instructions In a dutch oven, heat the olive oil over medium heat and add the onion or shallot and bacon. Cook until slightly browned, and then remove them from the dutch oven and reserve, saving the fat in the dutch oven.
step 3
ingredients 1 1/2 cups Beef Stock
instructions Meanwhile, in a small saucepan, heat the stock until just under a boil.
step 4
ingredients 1 1/2 pounds Stewing Beef (cut into 1 1/2 inch cubes)
1/4 cup All-Purpose Flour
instructions Toss the beef in flour and cook in dutch oven until browned.
step 5
ingredients 1 1/4 cups Red Wine
instructions Deglaze the pan with the red wine, scraping the bottom of the dutch oven as you pour. Scraping the bottom will add more flavor to your stew. If you don't want to use wine you can use water or cider.
step 6
ingredients 1/2 cup sliced Mushrooms
1 cup Carrots (chopped)
1 cup Peas
1 cup Pearl Onions
Salt and Pepper
instructions Add the hot stock, bouquet garni, mushrooms, carrots, and reserved bacon and onion to the Dutch oven. Add pearl onions and peas. Cover and simmer for 2 to 2 1/2 hours. You can also cook this in your oven at 325 deg F, but the stove is better because you can stir it. Season with salt and pepper. When ready, serve. Note: you can serve this dish with your favorite mashed potato recipe.