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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I found this recipe in a free Stop and Shop Publication. It sounded good and it was...I've changed a few things over the years but not too much, just enough to make it easier to make. I hope you enjoy it on a cold winter day just as much as we do! It is wonderful in a crusty bread bowl or with buttered biscuits(my hubbies favorite of course)! Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 cloves garlic, chopped or minced |
2 lbs stewing beef |
1/2 cup flour |
2 teaspoons salt |
1 teaspoon black pepper |
6 cups beef stock or 6 cups beef broth |
2 bay leaves |
1 tablespoon sugar |
1/2 cup red wine or 1/2 cup burgundy wine |
1 teaspoon dried powdered thyme |
1 tablespoon dried parsley |
1 teaspoon dried dill |
1/2 teaspoon dried mustard powder |
1 tablespoon worcestershire sauce |
1 lb peeled baby carrots |
1 (10 ounce) container baby portabella mushrooms |
2 lbs diced russet potatoes or 2 lbs idaho potatoes |
Directions:
1. In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
2. Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
3. Add coated beef to the stock pot and stir to brown beef.
4. Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
5. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
6. Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.
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