Marvin's Grand Unified Stew
| Prep Time: 90 min | Serves: 20 |
| Cooking Time: 100 min | Yield: 5 quarts |
An unholy blend of a stew recipe my wife used to cook with a Wolfgang Puck recipe I found in a magazine.
Ingredients
- 1/4 cup All-purpose Flour
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 2 lb Beef Stew Meat (cubed)
- 4 tbsp Worchestershire Sauce
- 2 tbsp Unsalted BUTTER
- 1 onio (Extra-Large, Cooked, 150 g)
- 1/5 cup Garlic
- 2 tsp Thyme, Fresh
- 1 cup Malbec (red Wine)
- 24 oz Certified Organic Beef Broth
- 1/4 cup Colvita Organic Balsamic Vinegar
- 1 tbsp Bay Leaf
- 1 tsp Parsley
- 4 tbsp Sage, Fresh
- 4 medium Russet Potato
- 4 large carrot
- 14 1/2 oz Diced Italian Style Tomatoes
- 6 pan fried slices Thick Sliced Hickory Smoked Bacon
- 1/2 lb Crimini Mushrooms
- 2 cups Shallots
Directions
1. Combine flour, salt, & pepper in plastic bag; shake meat in bag until evenly covered. Heat oil in dutch oven: medium-high heat. Add beef cubes in batches; brown on all sides (6 min). Season with Worchestershire sauce. Remove beef & set aside.
2. Add butter, onion, garlic, & thyme. Cook, stirring often, until onion is translucent, about 8 minutes.
3. Add wine & heat to a boil. Cook, stirring and scraping the bottom of the pan for one minute. Return the meat to the pan. Add the broth, vinegar, and bay leaf. Add the HERB PARCEL*. Cover and reduce heat to simmer. Cook 1 hour.
4. Stack sage leaves on cutting board; roll tightly lengthwise; cut them crosswise into thin strips. Stir sage, potatoes, carrots, and tomatoes into stew. Add more broth and/or wine if liquid seems low. Cook until everything is tender - probably half an hour to 45 minutes.
5. 10 min before serving: heat large skillet, med-high heat. Cook bacon till fat renders; add mushrooms & shallots; cook till lightly browned, about 5 min.
6. Remove bay leaf from stew. Stir in bacon, onions, & mushrooms. Season with salt & pepper to taste. Ladle stew into shallow bowl; garnish with parsley.
* HERB PARCEL: rosemary, thyme, sage, parsley, and marjoram, tied together with string and left in the stew while it cooks. Remove the parcel when done cooking.