Jennifer’s Beef Stew
This was a recipe I developed for a friend who is battling cancer. She was in need for some comfort food. Out of the extravagant things people had ask me for over the years, Jennifer responded simply with Beef Stew. So in honor of her fight and the joy that she brings, I share with you this recipe. Let this recipe warm your heart like my friend Jennifer.
Ingredients
- 2 lbs beef stew meat
- 3 slices bacon diced
- 4 cups large diced onion
- 3 cloves garlic
- 2 cups cut carrots
- 2 cups celery
- 4 cups large diced red potatoes
- 6 cups unsalted beef stock
- 1 cup red wine
- 2 large bay leave
- 1 tsp dried thyme
- 2 cups flour
- 1 tsp salt plus extra
- 1/2 tsp pepper plus extra
- 1 tbsp olive oil
Instructions
- Generously season the stew meat with salt and pepper.
- Turn on your oven broiler.
- On a sheet pan add the onions, carrots and celery.
- drizzle the olive oil on top.
- place under broiler and cook until vegetable edges are a dark brown.
- remove from broiler.
- In a medium stock pot under medium heat, add the bacon.
- Brown the bacon until all fat is rendered, remove, and reserve.
- dredge the stew meat in the flour.
- In batches brown stew meat making sure the pot is not crowded.
- Brown to a rich dark brown.
- deglaze the pot with the red wine.
- Add the garlic, thyme and bay leaves cook for about 2 minutes.
- Add the beef stock and bring to a simmer.
- Add the potatoes and cook 20 minutes.
- Add the vegetables, salt pepper and bacon pieces
- Reduce heat to low.
- cook for an hour.
- Test for salt and pepper preference.
- Serve over rice or egg noodles.