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Beef Stew

3 1/4

lbs. chuck, cut into about 3/4 inch cubes

Dry, Red Wine*

6

slices bacon

4

med. carrots, 1/2 inch dice

2

celery stalks, 1/2 inch dice

1

med. onion, 1/2 inch dice

6

tbl. flour

6

cloves garlic, minced

8

cups

root vegetables, 1/2 inch dice **

1/4

cup

soy sauce

1/4

cup

Worcestershire sauce

6

cups.

chicken stock***

3

tsp.

fresh or 1 tsp. dry thyme

3

tsp.

fresh or 1 tsp. dry rosemary

1

12oz. pkg. white button mushrooms, sliced

1

tbl. hot sauce, (optional)

Salt, and pepper

1

Place chuck in bowl. Season with salt and pepper and cover with red wine by about ˝ inch. Marinate for one hour at room temperature, or overnight in the refrigerator.

2

When marinated, place a colander or large strainer over a large bowl and drain the wine marinade off of the meat. (If in the fridge, let sit in the colander for 45 minutes, if not 15.)

3

Meanwhile, in a Dutch oven or heavy covered stockpot, cook the bacon over medium- low heat, turning occasionally until crisp. Remove the bacon and reserve, pour off half the fat and reserve. Increase the heat to medium and add the onions, carrots and celery and sauté until softened, about 5 minutes. Add the flour and some salt and pepper and stir until well combined. Add the root vegetables, and the dried herbs, if using, and stir until well combined. Add the stock, soy, Worcestershire, hot sauce (if desired) and the wine drained from the beef, saving a half a cup.

4

While that is cooking, heat a heavy frying pan over high heat until hot. Add about two tablespoons of the reserved fat and brown the beef in small batches. As the meat is browned, add it to the pot. Add more fat as needed, and if you run out, add a neutral oil, such as canola. When all the meat is done, add the remaining wine to the pan, stir to dissolve the brown bits in the pan and add to the pot. Raise the heat under the pot to high until it just comes to a boil. Reduce the heat to low, cover and simmer for one hour.

5

At the end of the hour, add the mushrooms, the reserved bacon, crumbled, and the fresh herbs, if that is what you are using. Cover and continue to simmer until the root vegetables are tender.

6

This is even better the next day.

7

You want a “jug wine” I use Inglenook Burgundy in the gallon jug.

8

* Just potato is fine, but I like to mix in parsnips, turnips and/or rutabagas for fun.

9

** If you don’t make you own stock, Swanson make a decent low fat, low sodium chicken broth that comes in a 49 oz. can – just about the perfect amount.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (98.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

7788.35

Calories From Fat (44%)

3406.96

% Daily Value

Total Fat 378.45g

582%

Saturated Fat 147.28g

736%

Cholesterol 977.31mg

326%

Sodium 5175.36mg

216%

Potassium 7361.09mg

210%

Total Carbohydrates 740.45g

247%

Fiber 39.73g

159%

Sugar 26.48g

 

Protein 332.84g

666%