Cabernet Beef Stew With Bacon And Onions Recipes

Steps:

• 1. Season beef well with salt and pepper. Dust with flour. Shake off access.
• 2. In small batches, sear on all sides until browned. Remove to a plate as they are finished.
• 3. Toss carrots, onions, and celery into the pot. Stir frequently for about 10 minutes, until they are starting to color and are crisp tender but not completely done. Remove to another plate.
• 4. Pour in the wine and add the beef back to the pot. Simmer on medium and allow the wine to reduce a bit, for about 10 minutes.
• 5. Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
• 6. Add tomatoes, basil, oregano, and potatoes to the pot.
• 7. Plus add your reserved veggies. Cook for about another hour until meat is fork-tender and vegetables are done. Stir in corn and fresh thyme and cook for about 5 more minutes. Season with salt and pepper to taste.

Steps:

• In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times.
• Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry.
• Discard the carrot; reserve the onion, parsley, and bay leaf separately.
• In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes).
• Drain the bacon on paper towels.
• Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside.
• Season 1/4 cup flour with the salt, pepper, and cayenne.
• Dredge the beef in the seasoned flour, shaking off any excess.
• Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns.
• Add the reserved sliced onion to the pot and sauté until soft (5 minutes).
• Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute.
• Pour the reserved marinade into the pot and bring to a boil.
• Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram.
• Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours.
• Add the baby carrots and simmer for 20 minutes.
• Add the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes).
• If the sauce is too thick, thin with 1/4-1/3 cup water.
• Remove and discard bay leaf; season with additional salt and pepper to taste.
• Serve garnished with chopped parsley.

Steps:

• Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
• * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
• Time: 1 1/2 to 2 hours, largely unattended .