** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Heat oil in heavy large Dutch oven over high heat.
3. Place flour in medium bowl; season with salt and pepper.
4. Coat beef with flour, shaking off excess. Add half of beef to Dutch oven and brown well on all sides, about 5 minutes.
5. Transfer beef to plate. Repeat with remaining beef, adding more oil to pan as necessary.
6. Return beef and any accumulated juices to Dutch oven.
7. Reduce heat to medium. Add garlic and cook 1 minute.
8. Add wine and enough beef stock to cover meat.
9. Add parsley sprigs and bay leaf. Cover and bake about 2 hours.
10. Heat heavy small skillet over high heat. Add bacon and saute until crisp.
11. Transfer bacon to paper towels, using slotted spoon.
12. Add onion to skillet and saute until translucent, about 5 minutes.
13. Add tomato paste; stir 2 minutes. Add bacon and onion mixture to stew.
14. Thin liquid with more stock if necessary. Cover and bake until meat is tender, about 30 minutes.
15. Melt butter in heavy large skillet oven high heat.
16. Add mushrooms and saute until tender, about 10 minutes.
17. Add mushrooms to stew. Season with salt and pepper.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, Tomato, Sulfites, Garlic, Alcohol, Beef, Onion allergies.
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