Merlot Beef Stew
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- 1/4 c
- vegetable oil
- 1 c
- white flour
- 2 Tbsp
- black pepper
- 3 lb
- beef roast, sirloin or arm roast
- 1/4 lb
- applewood smoked bacon, chopped
- 4 large
- large carrots, cut 1 inch long and quartered
- 1 large
- onion, chopped
- 1 lb
- baby red potatoes, washed and cut in half if larger than golf ball size
- 8 oz
- chanterelle or cremini mushrooms, quartered
- 2 c
- merlot wine
- 1/2 c
- worcestershire sauce
- 3 oz
- tomato paste
- 1 tsp
- better than bouillon beef base
- 1 c
- 2 c
- low sodium beef broth
- 2 Tbsp
- french dry rub
- bay leaves
- water as needed
1Preheat oven to 300 degrees.
2Prepare vegetables keeping onions aside.
3In a medium bowl combing flour and pepper, set aside.
4Combine beef base with water, whisk well, set aside.
5Chop bacon, set aside.
6Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
7In a large dutch oven heat oil over medium high heat.
8Brown seasoned beef in two batches, removing to a medium bowl, set aside.
9Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
10Remove bacon when golden to beef bowl.
11Reduce heat to medium, add chopped onions.
12Stir often until onion turns light brown.
13Add tomato paste, whisking constantly for 1 minute.
14Add merlot, whisking constantly for 1 minute.
15Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
16Add the prepared vegetables. Stir well to coat.
17Add contents of beef bowl, including any juices and stir well to coat.
18Add bay leaves, pushing them down with a spoon to submerge.
19Cover with lid and place pot in the oven.
20Check the stew at 3 hours, giving it a very good stir, bottom to top.
21Add water if needed.
22Repeat at 4 hours with the stirring and water if needed.
23Remove at 5 hours, search out bay leaves and toss them out.
24Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)