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 use 100% grass-fed Angus beef from Hill Creek Farms - Hartsville, raised on pasture free from antibiotics and added growth hormones. We have found beef purchased from small local family farms is simply superior to anything commercially sold in taste and quality.

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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