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INGREDIENTS
| 4 |
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4 |
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slices bacon, diced |
| 2 |
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2 |
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medium onions, sliced lengthwise |
| 8 oz |
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250 g |
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mushrooms, halved |
| 2 lb |
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1 kg |
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Stewing Beef Cubes |
| 3 tbsp |
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45 mL |
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all-purpose flour |
| 3 |
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3 |
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cloves garlic, minced |
| 1-1/2 cups |
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375 mL |
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EACH red wine and beef stock |
| 1 |
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1 |
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bay leaf |
| 1 tsp |
|
5 mL |
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dried thyme |
| 1/2 tsp |
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2 mL |
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EACH salt and pepper |
PREPARATION TIME: 25 minutes
COOKING TIME: 2 ½ hours
DIRECTIONS
1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
2. Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Serve with rice, risotto, garlic mashed potatoes or egg noodles.
3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender.
Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 357 Calories |
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18 g Fat |
| 38 g Protein |
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9 g Carbohydrates |
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An excellent source of Iron (31 % RDI)
and Zinc (100 % RDI)
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TIP
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With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead.
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