From the kitchen of Joan Knewasser. Joan assures her luscious beef stew, "Is well worth the time & effort."
3 lbs boneless beef chuck (shoulder roast)
1 med yellow onion
1 large clove garlic
2 Tbsp flour
1 tsp salt
1 tsp freshly ground black pepper
6-8 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
3 c dry red wine
1 c (or so) beef broth
1 lb mushrooms (optional)
2 Tbsp butter
1 Tbsp vegetable oil
Cut bacon slices in half. Place in bottom of a Dutch
oven or other wide heavy casserole with a tight fitting
lid. Place over med. heat, cook until crisp. Remove
to an absorbent surface. Set aside.
As the bacon cooks, cut the beef roast into 2" pieces.
Cut off & discard any large pieces of fat. Turn heat
under casserole to med-high. Add several pieces of
meat. Do not crowd the pan. There should be plenty
of space around each piece. Brown the meat well all
over & remove to a bowl. Repeat with all pieces.
Heat oven to 325.
vertically. Place the flat side down, cut the onion in
1/4" thick half moons. Peel the carrot, cut it into slices
about 1/4" thick. Peel & smash garlic clove with the
side of a knife.
When all the meat has been cooked, set aside. Add
vegetables to the pan. Cook about 10 minutes,
stirring, until they are browning. Use a slotted spoon
to remove the vegetables to the bowl with the beef.
Pour all excess fat out of the pan. Replace meat &
veggies in pan. Sprinkle with flour, salt & pepper.
Toss to distribute evenly. Stir the beef over med-high
heat for 2 to 3 minutes, until it is well coated with flour
& the flour is browning.
Add the thyme, bay leaf & wine to the meat. Add a
little beef stock if the meat isn't entirely covered.
Crumble the bacon into the pot, stir. Cover pan &
bake 3 hours or until meat is tender.
30 minutes before the beef is done, wash & cut
mushrooms. Heat butter & oil together in a wide
skillet over high heat. Add mushrooms & cook,
stirring or shaking constantly, for 5 minutes or until
they begin to brown. Add to meat. Stir & continue to
cook until meat is tender. Remove bay leaf & thyme
Serve over noodles or rice.
Makes 6 servings.
Beef & Biscuit
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