Instructions: To brown meat: In large skillet, cook bacon until just crisp. Using slotted spoon, remove bacon pieces, leaving drippings in skillet. Keep heated over medium heat. Reserve bacon pieces for another use. Place beef cubes in large bowl. Sprinkle with seasoned flour. Toss to coat beef cubes lightly with flour. Working in batches, brown beef cubes on all sides in bacon drippings. Remove to crockpot. To saute vegetables: In same skillet, saute shallots, celery, carrots, mushrooms and garlic for 5 minutes or until just lightly browned. Transfer to crockpot. To cook stew: Add wine, bay leaf, salt and pepper to crockpot. Stir. Cover. Cook for 7 to 9 hours or low setting (or 4 hours on high setting). Meat should be falling-apart tender. To serve: About 30 minutes before serving, if sauce needs thickening, stir in cornstarch mixture. Cover. Cook until thickened. Remove bay leaf. Serve stew with some sauce, over cooked noodles, cooked rice or mashed potatoes. Source: Charleston Gazette-Mail attributed to Jonathan John of Monroe, MI
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