Beef Stew
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, but you can add salt to season if you like. This recipe goes well with nice crusty bread!
Cooking time: 2 hours 30 minutes
This recipe makes about 4 servings
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
Cooking Instructions
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In a large pot, cook bacon and onion with 1 tablespoon oil until browned. Put them aside and leave grease in the pot.
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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.
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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.
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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).
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Serve with crusty bread.
