French Beef Stew2014-10-18
- Skill Level: Cooking Beast
- Servings : 6
- Prep Time : 0m
- Cook Time : 3m
- Ready In : 10:0 h
Winter is on its way and it’s going to be blustery and cold out soon! That means hot cocoa, fuzzy socks, and snowed in days for you northern people and a nice, warm and savory stew (that’s pretty easy to make) to end a long day at work. You can use a wide variety of cuts of beef since it’s all going to be marinated in wine anyway. All that’s left is to brown the beef and bacon, add the rest of the ingredients, and forget about it for a couple hours while its in the oven. It’s quite the yum!
- 2 lbs beef chuck, cut into 3-inch peices
- 2 cups red wine
- 1/4 cup red wine vinegar
- 2 carrots, roughly chopped
- 2 onions, sliced
- 2 tbsp olive oil
- 4 strips of bacon, chopped (optional)
- 4 stems fresh rosemary
- 4 sprigs of fresh thyme
- 3 cloves smashed garlic
- salt and pepper
Marinate the beef in the red wine, vinegar, carrots, and half of the onions for 6 hours or overnight.
Preheat the oven to 350degrees F. Remove the beef from the marinade. (reserve the marinade!) and dry gently with paper towels.
Heat 1 tbsp of the oil in a heavy Dutch oven over medium heat and cook the bacon bits until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon of oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon, onions, and herbs. Add 2 cups of water and sprinkle with salt and pepper.
Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check it every hour and add a little more water if needed. Remove the herbs and serve hot.
from: Melissa d'Arabian food network.com/tendollardinners