Email to Linda Carnation      

Beef Cube + Bacon Stew

Source of Recipe

.
Beef Cube + Bacon Stew

2 Tablespoons oil
2 1/4 pounds round or chuck steak,
...trimmed and cut into bite-sized pieces
1 3/4 cups bacon, rind removed and
...cut into small pieces
1 large onion, peeled and finely diced
1 1/2 cups carrot, peeled and finely chopped
2 cloves garlic, crushed
1 1/3 cups mushrooms, roughly chopped
2 Tablespoons plain flour
1 Tablespoon tomato paste
1 Tablespoon brandy,
...(or apple cider, peach or apricot syrup)
1/2 cup red wine,
...(or cider, red grape juice or cranberry juice
3 cups chicken stock
1 bay leaf
salt and pepper, to taste
chopped parsley, to serve

Heat oil in a large, heavy-based saucepan or frypan over high heat.
Brown the beef in batches so as not to overcrowd the pan. Once
the meat has browned on all sides, remove from pan and set aside.

Reduce heat to low-medium; add bacon, onion, carrot, garlic and
mushrooms to pan. Add some extra oil if needed. Cook, stirring
occasionally, until vegetables have softened.

Add flour to pan and stir over medium heat for 30 seconds. Stir
in tomato paste and cook for 30 seconds. Stir in brandy, red wine,
stock, bay leaf and pepper.

Return meat and any juices to pan. Cover pan (have the steam vent
on the lid open), increase heat, and bring mixture to the boil.
Reduce heat to a gentle simmer and cook for about 2 hours,
stirring occasionally. If using a very tough cut of meat, the cooking
time may need to be increased. Add some water or extra stock if
the sauce reduces too much. When the meat is tender (you should
be able to flake it with a fork) remove from heat and discard bay
leaf.

Spoon onto plates, sprinkle with chopped parsley and
serve. Or store in the refrigerator or freezer and
reheat when required.
Makes 4 servings.