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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Stew With Mushrooms And Red Wine

Date Added: January 26, 2013

Ingredients:

3 Tablespoons Vegetable Oil as needed
1 Unit Flour (up to 2)
2 1/2 Pounds Beef cut into 1.5 "
1 Unit Garlic minced
2 Cups Dry Red Wine or water
3/4 Cup Beef Stock
1 Unit Bay Leaf ; small
2 Slices Bacon chopped
1 Cup Onion coarsely chopped
1 Tablespoon Tomato Paste 6 oz.can
2 Tablespoons Butter (1/4 stick) cut into 6 pieces
1 Pound Mushroom quartered
1 Unit Fresh Parsley chopped
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Directions:

1. Preheat oven to 325.

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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