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1 1/2 cups dry red wine
3 tablespoons extra-virgin olive oil
2 tablespoons dry minced onion
1 teaspoon dried leaf thyme
1 tablespoon dried parsley flakes
1 bay leaf
1/2 teaspoon freshly-ground black pepper
3 pounds lean stew beef - (to 4 lbs) -- cut in 1" cubes
1/3 cup flour
1 teaspoon salt
6 slices bacon - (to 8 slices) -- diced
18 small white onions -- thawed if frozen
2 garlic cloves -- minced
12 ounces fresh mushrooms - (to 16 oz) -- sliced or quartered
Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper; add beef and marinate at least 2 hours at room temperature or overnight in refrigerator.
Drain meat reserving 1 cup of marinade. Place meat in 3 1/2-quart or larger slow cooker (use smaller amounts for a 3 1/2-quart pot); sprinkle with flour and salt and toss to coat meat.
Fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat. Saute mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 5 hours.
This recipe yields 8 servings.
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