|
INGREDIENTS
| 4 |
|
4 |
|
slices bacon, diced |
| 2 |
|
2 |
|
medium onions, cut lengthwise into slices |
| 8 oz |
|
250 g |
|
mushrooms, halved |
| 2 lb |
|
1 kg |
|
Stewing Beef Cubes |
| 3 tbsp |
|
45 mL |
|
all-purpose flour |
| 3 |
|
3 |
|
garlic cloves, minced |
| 1 1/2 cups |
|
375 mL |
|
EACH red wine and beef broth |
| 1 |
|
1 |
|
bay leaf |
| 1 tsp |
|
5 mL |
|
dried thyme |
| 1/2 tsp |
|
2 mL |
|
EACH salt and pepper |
PREPARATION TIME: 25 minutes
COOKING TIME: 2 ½ hours
DIRECTIONS
Pan-fry bacon in Dutch oven or heavy stockpot using medium-high heat until lightly browned. Remove bacon; set aside. Sauté onion and mushrooms in bacon fat until just browned. Remove vegetables; set aside.
Brown beef in two batches, adding some vegetable oil, if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
Cook, covered, in 325°F (160°C) oven for 2 h. Add reserved bacon, onion and mushrooms; cook 30 min longer.
|
NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 381 Calories |
|
19 g Fat |
| 41 g Protein |
|
9 g Carbohydrates |
|
|
|
|
