Merlot Beef Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 1/2 lbs lean stewing beef, in large cubes
• 4 slices bacon, cut into thin strips
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3/4 lb pearl onion, peeled
• 3/4 lb button mushroom
• 2 carrots, finely chopped
• 2 -3 garlic cloves, finely chopped
• 1 stalk celery, chopped
• 1/4 cup flour
• 2 cups red wine
• 3 cups chicken stock
• 1 teaspoon worcestershire sauce
• 2 bay leaves
• 2 teaspoons dried thyme
• 1/4 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 1 tablespoon chopped fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 in a large heavy flameproof casserole, over medium heat, melt butter and add oil.
• 2 add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• 3 add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
• 4 cook for 3-4 minutes until just softened, stirring frequently.
• 5 pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
• 6 add beef into the pot, turning them to let it be browned.
• 7 add wine to pan and cook for 2 minutes.
• 8 add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
• 9 reduce heat to low, partially cover pot and let simmer for approximately one hour.
• 10 add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
• 11 discard bay leaves and stir in the parsley before serving.