 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
A truly satisfying recipe- even better when started a day ahead, so it's great for entertaining. Serve with a crusty baguette to sop up all the wonderful gravy. Ingredients:
4 slices bacon, diced |
8 ounces mushrooms, halved or quartered |
1 large onion, chopped coarsely |
2 lbs boneless blade roast, cut into 1 inch cubes |
3 tablespoons flour |
1 1/2 cups red wine |
1 1/2 cups beef stock |
2 tablespoons tomato paste |
2 cloves minced garlic |
1 bay leaf |
1 teaspoon thyme |
salt and pepper |
roasted vegetables (optional) |
Directions:
1. Fry the diced bacon in a large pot until browned and remove from pot.
2. Add mushrooms and onions to bacon fat and sauté until soft, about five minutes.
3. Remove from pot.
4. Brown beef a little at a time, adding vegetable oil if needed.
5. Sprinkle flour over meat.
6. Add wine, stock, garlic, tomato paste and seasonings.
7. Cook in a slow oven, about 300 degrees, covered, for 2-3 hours.
8. I try to do this the day before and then let sit in the frig overnight,which makes the meat incredibly tender and flavourful.
9. Add bacon, mushrooms and onions and cook for at least another hour in a slow oven.
10. I sometimes roast some root vegetables- carrots, parsnips, turnip and potato and add for the last half hour, but it's equally tasty without.
11. You could also add a bit of hot sauce or Worcestershire sauce if you want to spice it up a bit.
|
|