Beef Stew with Red Wine
I feel like Beef Stew is always one of those dishes that is…meh, just okay. Inspired from French cooking, using fresh ingredients and technique, I have put together a recipe that is filled with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blueridgefarms.ca.
Ingredients
- Avocado Oil: 1 tbsp, or your favorite cooking oil
- Blue Ridge Farms Belly Bacon: 8 oz, diced
- Blue Ridge Farms Beef Stew Meat: 2 packs or 2.5 lbs
- Kosher Salt: to taste
- Fresh Ground Pepper: to taste
- Carrots: 1 lb, sliced into 1-inch chunks
- Yellow Onion: 2, sliced
- Garlic: 2 large cloves, chopped
- Cognac or Brandy: 1/2 Cup
- Red Wine: 1 bottle (750 ml), dry
- Beef Bone Broth: 2.5 Cups
- Tomato Paste: 1 tbsp
- Thyme Leaves: 1 tsp, fresh
- Flour: 3 tbsp, all purpose
- Butter: 4 tbsp, room temp.
- Mushrooms: 1 lb, fresh, caps only, chopped
- Sour Dough Bread: toasted and buttered
- Parsley: 1/2 Cup, chopped
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