Thursday, August 4, 2016

Beef and Mushrooms in Wine

Delicious one dish meal that's so easy to do! You only need to plan ahead by an hour to allow the stew beef to marinate. I used 100% grass-fed Angus beef, but any stew beef of good quality will work.

Slow cooking in a Dutch oven makes the meat tender, and the sauce is rich, smooth and flavorful. No condensed cream of soup here!

Cook's notes -

  • Yes, you absolutely can make this in a slow cooker!
  • Yes, you can marinate the night before and add it to your slow cooker in the morning.
  • Grass-fed beef is best, but if not available, any good stew beef works.
  • Red grape juice with a splash (about 1 tbsp) of balsamic vinegar is a good substitute for the Merlot wine.

1 cup Merlot wine
2 strips bacon, chopped
1/2 medium onion, diced
1 lb. grass-fed beef stew meat 
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
6-8 button mushrooms, sliced length-wise, reserved

Trim stew beef into medium to small pieces and marinate in the refrigerator one 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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