Beef and Vegetable Stew


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Beef and Vegetable Stew
Beef and Vegetable Stew
Ingredients
4 strips Raley's Thick Cut Peppered Bacon
1 large onion cut in to 1/2 -inch cubes
1/3 cup flour
2 tbsp. canola oil
2½ to 3 lbs. Raley's Black Angus Beef chuck roast cut into 2-inch cubes
3 cups beef stock
2 cups red wine
1½ tsp. each: dried thyme and rosemary
1/2 tsp. cracked black pepper
2 bay leaves
3 carrots, peeled and cut into peeled and cut into 1/2-inch slices
1/2 lb. Yukon Gold potatoes halved
Directions

Prep: 30 minutes, Cook: about 2½ hours, Serves: 6 to 8

1. Cook bacon in a large skillet until crisp; remove and drain. Add onion to skillet and cook over medium-high heat for 5 minutes to lightly brown. Stir in flour and cook for 2 minutes more; set aside.

2. Heat half the oil in a large heavy stockpot until almost smoking. Add half the beef and cook until well browned on all sides. Remove and repeat with remaining oil and beef. Return to pot.

3. Add bacon, onions, stock, wine, herbs, pepper and bay leaves and bring to a boil. Reduce heat and simmer, covered, for 1½ hours.

4. Add carrots and potatoes and simmer, covered, for 1 hour or until meat and vegetables are very tender. 

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What are you suppose to do with the onions and bacon????

  Comment Number: 5449
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Add them where the stock is added. We've updated the recipe to reflect this. Thanks!

  Comment Number: 5450
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Are you suppose to add the cooked bacon to the stock as well? Thanks.

  Comment Number: 5489
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Here on step 3: Add onions, stock, wine, herbs, pepper and bay leaves and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. (We've updated the recipe to more clearly indicate the bacon AND onions.)

  Comment Number: 5491
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