Beef Stew In Red Wine Recipe
Ingredients
4 strips bacon, each cut in 1-inch pieces
2 1/2 pounds beef stew meat
Salt and pepper to taste
1/2 pound small boiling onions
3 tablespoons flour
1 1/2 cups dry red wine
3 tablespoons brandy or cognac
2 cloves garlic, minced or mashed
1/8 teaspoon marjoram
1/8 teaspoon thyme
1 strip orange peel from a large orange (pare with a vegetable peeler)
1 tablespoon beef stock base plus
1 cup water
1 medium-sized onion
4 whole cloves
1/2 pound mushrooms
2 tablespoons butter or margarine
Finely chopped parsley
Directions
Brown bacon in a heavy frying pan and remove meat.
Season beef with salt and pepper; add to the hot bacon drippings and brown on all sides.
Transfer meat and crisp bacon to a 3-quart ovenproof casserole.
Add small onions to the drippings and brown lightly; set aside.
Sprinkle flour into the drippings and let brown slightly.
Gradually stir in wine and brandy.
Add garlic, marjoram, thyme, orange peel, beef stock base, water, and the medium-sized onion stuck with cloves.
Bring to a boil and pour over meat.
Cover casserole and place in a moderately slow oven (325°) for 2 to 2 1/2 hours, or until meat is almost tender.
Season beef with salt and pepper; add to the hot bacon drippings and brown on all sides.
Transfer meat and crisp bacon to a 3-quart ovenproof casserole.
Add small onions to the drippings and brown lightly; set aside.
Sprinkle flour into the drippings and let brown slightly.
Gradually stir in wine and brandy.
Add garlic, marjoram, thyme, orange peel, beef stock base, water, and the medium-sized onion stuck with cloves.
Bring to a boil and pour over meat.
Cover casserole and place in a moderately slow oven (325°) for 2 to 2 1/2 hours, or until meat is almost tender.
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