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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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This is a new recipe I tried this year. The whole family loved it and I plan to make it many times in the future.—Sherri Melotik, Oak Creek, Wisconsin Ingredients:
2-1/4 cups burgundy wine, divided |
1/4 cup olive oil |
1-1/2 teaspoons pepper, divided |
1 teaspoon salt, divided |
4 pounds beef stew meat, cut into 1-inch cubes |
8 bacon strips, chopped |
1 large onion, chopped |
1 pound medium fresh mushrooms, halved |
2 garlic cloves, minced |
1/4 cup plus 1/3 cup king arthur unbleached all-purpose flour, divided |
1 tablespoon tomato paste |
1 teaspoon dried thyme |
1 teaspoon dried parsley flakes |
1/2 cup beef broth |
hot cooked noodles, optional |
Directions:
1. In a large resealable plastic bag, combine 1 cup wine, oil, 1 teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. In a large skillet, cook bacon over medium heat until almost crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Brown onion in drippings. Add mushrooms and garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a 4-qt. slow cooker.
3. Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to coat. Transfer beef to slow cooker. In a small bowl, combine the tomato paste, thyme, parsley and remaining wine, pepper and salt. Pour over beef. Cover and cook on low for 9-10 hours or until meat is tender.
4. Combine remaining flour and broth until smooth; gradually stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with noodles if desired. Yield: 11 servings.
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