4 lb sirloin, cut in 1x2 cubes
2 cup pinot noir or other hearty red wine
1/2 lb thickly sliced bacon, cut in 1/2 pi, eces
2 tbsp olive oil
2 large onion, chopped
2 carrots, scraped and sliced thin
1/4 cup butter
1/4 cup all-purpose flour
4 cup chicken broth
2 large garlic cloves, sliced thin
2 tsp tomato paste
1 1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
A Recipe for
Oven-Baked Beef Stew
Food Tip |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
This Recipe for Oven-Baked Beef Stew is one of thousands in the Recipes-to-go Meat Cookbook.
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
If you enjoy this Oven-Baked Beef Stew Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Oven-Baked Beef Stew from the recipe cookbook of Recipes-to-go (Meat)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
sing Sage: |
Food Tip |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Pour the wine over the beef in a glass or ceramic bowl (metal will
give the wine an "off" taste). Cover and refrigerate for 3 hours to
marinate.
Reserving the marinade, drain the beef. Dry on paper towels. Simmer
the bacon for 10 minutes in enough water to cover. Drain and pat dry.
(This rids the bacon of smokiness and some fat.) In a dutch oven,
saute the bacon in olive oil over medium heat until crisp. Drain on
paper towels. Pour off all but 2 tablespoons of the drippings.
Working in small batches so the meat browns well, brown the beef
cubes in the bacon drippings. With a slotted spoon, remove each batch
to a bowl.
Saute the onions and carrots in the drippings until wilted and
beginning to brown, about 7 minutes. Remove with a slotted spoon to
the bowl of meat.
Heat 3 cups of broth in a saucepan. Pour out any drippings that
remain in the Dutch oven. melt the butter over medium heat in the
Dutch oven, then stir in the flour. Scrape the bottom of the pan with
a wooden spatula to keep the mixture moving. When the paste is a dark
golden brown, stir in the broth. Simmer a minute or two, then stir in
the tomato paste, salt, pepper and garlic. Add the sauteed vegetables
and meat. Stir in the reserved wine marinade.
Quickly bring to a boil. Cover and bake in a preheated 325'F. oven
about 2 hours. If the sauce gets too thick, thin it with the extra
cup of broth.
TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in
a covered casserole at 325'F. for about 20 minutes, or until bubbly.
You might add freshly cooked vegetables (mushrooms, baby carrots,
steamed potatoes). Serves 10.
Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams
carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated),
811 milligrams sodium.
Serves: 10
Oven-Baked Beef Stew Recipe brought to you by Recipes To-Go