INGREDIENTS
- 250 ml (1 cup) Beef Broth
- 50 ml (3 Tbsp) All purpose flour
- 15 ml (1 Tbsp) Tomato Paste
- 125 g (1/4 lb) Thick bacon or salt port (diced)
- 1 kg (2 lbs) stewing beef, cubed
- 250 ml (1 cup) chopped onions
- 25 ml ( 2 Tbsp) Sherry Wine or Rye (optional)
- 250 ml (1 cup) dry red wine
- 5 ml (1 tsp) chopped parsley or dry parsley
- 3 ml (1/2 tsp) salt
- 1 ml (1/4 tsp) thyme
- 1 ml (1/4 tsp) pepper
- 1 ml (1/4 tsp) sugar
- 1 bay leaf
- 250 g (1 cup) fresh mushrooms sliced
- 50 ml (1/4 cup) butter or margarine
- 2 dozen pearl onions or 2 onions cut in quarter
- 15 ml (1 Tbsp) butter or margarine
- 2 large carrots (sliced) optional
- 10 mini-potatoes (optional)
- 3 tbsp of soya (optional)
- 2 tsp of beef concentrate (optional)
DIRECTIONS
“Flour Mixture”
Mix together the broth, tomato paste and flour until blended.
(If using salt pork)
- Blanche in boiling water for about 5 minutes and dry
- Brown salt pork and when done remove from pan and set aside
(If using bacon)
- Brown bacon and remove bacon from pan and set aside.
- Drain oil from pan.
For both salt pork or bacon recipes
- Brown cubed beef on all sides and remove from pan.
- Drain oil from pan.
- Add the 1 cup of onions and sherry wine (or rye) and cooked over medium heat until onions are transparent.
- Pour “Flour Mixture” into pan and bring to a gentle boil, stirring constantly
- Add wine and seasonings (parsley, salt, sugar, thyme, pepper and bay leaf).
- Add the brown cubed meat and either bacon or salt pork
- Cover and simmer for 2 1/2 to 3 hours on stove top OR put everything into a Dutch Oven and put in oven at 325 degrees F. for 2 1/2 to 3 hours. (You can also put it into a slow cooker for 6 hours, add carrots and potatoes at this time along with soya and beef concentrate).
- If using a Dutch Oven add carrots and potatoes and optional soya and beef concentrate 40 minutes before serving.
- 15 minutes before serving sauté sliced mushrooms and (15 ml onions or 2 dozen pearl onions) in 50 ml of butter and add to meat mixture
Enjoy
wrks4me 