Here’s my easy beef stew (beef bourguinon) recipe!

I really needed a nice hearty meal today. I’ve been writing a ton of essays and studying nonstop for exams. Since beef stew takes about 2 1/2 hours to make, I just put everything in the pot and let it cook slowly while I studied.

I bought chuck roast (prime grade) from the Japanese market and cut it into large chunks in place of regular stew meat. The prime grade really counts. The meat was succulent and fell apart ever so gently… I didn’t add any extra salt, because the beef stock already contained sodium. You can add salt to season if you like. This recipe goes well with nice crusty bread!

Ingredients:

2 ounce onion, chopped
2 1/2 ounce bacon, diced
1 1/4 pound stew meat (or chuck roast, prime grade)
1 teaspoon minced garlic
2 teaspoon dried parsley
ground black pepper, to season
2 1/2 tablespoon flour
1 carrot, chopped
1 1/2 cup beef stock
1 1/2 cup pinot noir wine
10 to 12 ounce gold potatoes, cut into chunks
10 crimini mushrooms, halved
2 tablespoon tomato paste
1 tablespoon oil, to cook

Makes about 4 Servings

Cooking Instructions: *click picture to enlarge*

Step 1: In a large pot, cook bacon and onion with 1 tablespoon oil until browned. Put them aside and leave grease in the pot.

Step 2: Add minced garlic and beef to the bacon grease and brown on all sides. Add some ground pepper and dried parsley. Now add the flour and stir well until the flour disappears.

Step 3: Add the chopped carrot and the bacon and onion that was put aside. Then add the wine and let it boil for 5 minutes. Then add the beef stock. Cover and simmer on low heat for 1 1/2 hours.

Step 4: Now add the potatoes, mushroom, and tomato paste. Stir, cover, and cook for 40 minutes over low heat. Stir once in a while to prevent burning or sticking. Then remove the lid and cook for 20 more minutes (to boil down the liquid).

Step 5: Serve with crusty bread.

This post is tagged beef, easy, slow cooking

Thanks for Visiting MamaLoli.com. Enjoy!