Slow cooking in a Dutch oven makes the meat tender, and the sauce is rich, smooth and flavorful. No condensed cream of soup here!
1 cup Merlot wine
2 strips bacon, chopped
1/2 medium onion, diced
1 lb. beef stew meat (I used beef from Hill Creek Farms - Hartsville)
1/3 cup flour
2 tsp dried minced garlic
2 tsp. thyme leaves
1 tsp. course-ground black pepper
1 tsp. salt
2 cups beef bone broth (make your own)
6-8 button mushrooms, sliced length-wise, reserved
Trim stew beef into medium to small pieces and marinate in the refrigerator 1 hour in 1 cup Merlot wine.
Preheat oven to 325 degrees. In a Dutch oven, cook bacon over medium heat until almost cooked through, add onions and saute' 3-4 minutes or until just becoming translucent.
Stir in marinated beef and Merlot wine and cook until beef is browned. Sprinkle flour evenly over beef; add garlic, thyme leaves, pepper and salt. Pour in beef bone broth and stir well to combine.
Cover Dutch oven and cook 2 1/2 hours or until beef is tender. During the last 30 minutes, stir in the sliced mushrooms.
Serve over your choice of rice, egg noodles or mashed potatoes.
Cook's note - this recipe could be easily cooked in a slow cooker set to low heat for 6-8 hours.
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