I found this beef stew recipe in the COSTO monthly Connections magazine. Gave it a try with minimum modifications and the results were excellent. I used a COSTCO peppercorn marinated tri-tip and it gave the stew a very nice, pleasant black pepper bite and the meat was butter tender.
Serves 8
Prep time 30 minutes
Cook time 1 hour 45 minutes in 325 oven if using an ovenproof pot or 2 hours stovetop pot at a low boil. Regardless, cook until meat is tender.
Serve with bread of choice
Ingredients
6 oz bacon, chopped
2 pounds stew meat of choice cut into 1 inch squares
2 1/2 tsp. salt of choice
1 1/2 tsp. ground black pepper
1/4 cup AP flour
2 cups dry red wine
1 lb mushrooms, thick sliced
2 Tbs olive oil
4 carrots, peeled, cut 1/2 inch thick pieces (important to keep the carrots from overcooking)
1 medium yellow onion, diced
4 cups beef broth/stock
2 bay leaves
1 lb small potatoes quartered (important to keep the potatoes from overcooking)
Method
Cube the meat, place in a large bowl and season with salt and pepper. Sprinkle the beef with flour and coat evenly.
If using an ovenproof pot preheat oven to 325. Regardless of ovenproof pot or stovetop pot, saute' the bacon until golden brown and fat is rendered. Remove the bacon and set aside.
Transfer the beef to the pot with the hot bacon fat in 2 batches. Brown the beef evenly (turning once) and set aside with the cooked bacon.
Add the wine to the pot, bring to a boil and then deglaze the pot thoroughly. Add the sliced mushrooms, simmer over medium heat for 10 minutes.
In a skillet heat the olive oil over medium-high heat. Add the carrots, onion, and garlic and saute 4 minutes. Transfer to the pot.
Add the beef broth/stock, bay leaves and salt/pepper to taste. Add the bacon, beef, and potatoes stirring to make sure the carrots and potatoes are submerged
Results: A very rich, flavorful beef stew that was wonderful on a cold. snowy day.
Serves 8
Prep time 30 minutes
Cook time 1 hour 45 minutes in 325 oven if using an ovenproof pot or 2 hours stovetop pot at a low boil. Regardless, cook until meat is tender.
Serve with bread of choice
Ingredients
6 oz bacon, chopped
2 pounds stew meat of choice cut into 1 inch squares
2 1/2 tsp. salt of choice
1 1/2 tsp. ground black pepper
1/4 cup AP flour
2 cups dry red wine
1 lb mushrooms, thick sliced
2 Tbs olive oil
4 carrots, peeled, cut 1/2 inch thick pieces (important to keep the carrots from overcooking)
1 medium yellow onion, diced
4 cups beef broth/stock
2 bay leaves
1 lb small potatoes quartered (important to keep the potatoes from overcooking)
Method
Cube the meat, place in a large bowl and season with salt and pepper. Sprinkle the beef with flour and coat evenly.
If using an ovenproof pot preheat oven to 325. Regardless of ovenproof pot or stovetop pot, saute' the bacon until golden brown and fat is rendered. Remove the bacon and set aside.
Transfer the beef to the pot with the hot bacon fat in 2 batches. Brown the beef evenly (turning once) and set aside with the cooked bacon.
Add the wine to the pot, bring to a boil and then deglaze the pot thoroughly. Add the sliced mushrooms, simmer over medium heat for 10 minutes.
In a skillet heat the olive oil over medium-high heat. Add the carrots, onion, and garlic and saute 4 minutes. Transfer to the pot.
Add the beef broth/stock, bay leaves and salt/pepper to taste. Add the bacon, beef, and potatoes stirring to make sure the carrots and potatoes are submerged
Results: A very rich, flavorful beef stew that was wonderful on a cold. snowy day.
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