Savory Beef Stew
Source of Recipe
Maureen
Recipe Introduction
I have been making this stew for a long time, and it is just wonderful! It came off a crate of oranges my SIL received as a gift...The original recipe calls for turnips, but we don't do turnips, so I use potatoes instead! I serve this over rice or egg noodles, or just by itself with the Butter Tastin' Grands, and it is just wonderful! It's a little labor intensive, but well worth the work! I hope you all enjoy it as much as I do!
List of Ingredients
1/2 lb bacon, chopped
1/4 cup flour
1 1/2 lbs beef for stew (cut into 2-inch cubes)
1/4 cup olive oil
3 cups chopped onion
2 cloves garlic, chopped
1 1/2 C Florida orange juice
1 cup dry red wine
3/4 cup canned tomato puree
2 beef bouillon cubes
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 bay leaves
4 medium potatoes, cut in chunks (about 4 cups)
5 medium carrots, cut in chunks (about 3 cups)
2 TBS chopped parsley
Recipe
In large kettle or heavy saucepan, sauté bacon until golden brown; remove and drain. Set aside. Combine flour, salt and pepper; dredge beef in flour mixture. Brown meat in bacon fat over high heat; remove meat and reserve.
Add olive oil to pan and heat. Sauté onion and garlic until golden. Add orange juice, wine, tomato puree, bouillon cubes, salt, pepper, nutmeg and bay leaves.
Return bacon and meat to kettle. Cover. Bring to boil. Reduce heat, simmer 30 minutes.
Add potatoes and carrots. Cover. Cook, stirring occasionally, 1 hour longer or until vegetables and meat are tender. Remove bay leaves.
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