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Recipe | Beef Stew

22 Dec

I am constantly trying to find the perfect beef stew recipe and I usually end up winging it based on several recipes.  This was the case yesterday.  I really liked the results so I’m writing this recipe down for future reference!

 

  • 4-5 slices thick cut bacon
  • 1lb-1.5lbs top round roast
  • 1lb- 1.5lbs tenderloin
  • head of garlic
  • olive oil
  • salt
  • pepper
  • 2 yellow onions, diced
  • 4 stalks of celery, diced,
  • 1lb carrots, cut into bit sized pieces
  • 1 box mini baking potatoes, quartered
  • 1 750ml bottle red wine
  • 1 box Progresso beef stock
  • 2-3 tblspns tomato paste
  • 1.5 tspns thyme
  • 1/2 cup pearl barley

 

Heat oven to 400 degrees. Cut off the top off the garlic head, drizzle some EVOO on top, wrap up in tin foil and roast for 30 minutes.

Cut up bacon slices into bite size pieces and fry, use slotted spoon to remove from dutch oven and drain.

Cut beef into 1/2″ square pieces and toss with salt and pepper.  Brown in bacon fat.  Remove from pan.  Add some EVOO to pan and sauté onions, celery and carrot, until onions are translucent.

Remove garlic from skins and add to veggies, saute an additional couple minutes.  Turn oven down to 250 degrees

Add potatoes, beef and bacon to pan and pour in the red wine and beef stock.  Add thyme and tomato paste as well.  Roast in oven for an hour and forty minutes.

Heat on stove until boiling and add barley.  Cover, cook for 40 minutes.

Serve with crusty bread!

Beef and Barley Stew

 

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