Posts Tagged ‘bay leaves’

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Beef Stew with Red Wine and Cranberries

March 12, 2017

Beef stew was a staple in my childhood home. This version has some bacon for extra yumminess. We also added red wine and cranberries…this gives the stew extra richness and makes it a little unusual. If you have a Parmesan rind, feel free to add it to the sauce for even more flavor.

You will need:

  • 1 lb thick cut bacon, chopped
  • 2 lb steak, cut into 1-inch cubes (pick your favorite stew cut)
  • 1/3 c T all-purpose flour, divided
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t paprika
  • 2 medium yellow onions, chopped
  • 16 oz baby bella mushrooms, cleaned and quartered
  • 3 c carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 c port
  • 1 bottle (750 mL) dry red wine
  • 2-3 c unsalted beef broth
  • 4 T tomato paste
  • 2 or 3 bay leaves
  • 2 c cranberries, fresh or frozen
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 250 degrees. Line a diner plate with two sheets of paper towel.
  2. In a large dutch oven, cook the bacon over medium high heat until starting to crisp.
  3. Remove bacon with a slotted spoon. Place on the prepared plate.
  4. Pat the beef dry with paper towel.
  5. In a large ziplock, combine 1/3 cup of the flour with the 1/2 teaspoon pepper, garlic powder, 1/4 teaspoon salt, and the paprika.
  6. Toss the beef in the flour mixture.
  7. Add the beef to the dutch oven and saute over medium high heat until golden on each side, about 5 minutes.
  8. Transfer the beef to the plate with the bacon.
  9. Add the onions and mushrooms to the dutch oven. Saute for 5 minutes.
  10. Add the carrots and garlic. Saute another 5 minutes.
  11. Mix in the port, and allow to reduce by half.
  12. Stir in the wine, 2 cups of the broth, and the tomato paste.
  13. Bring to a boil. Remove from heat.
  14. Return the beef to the dutch oven.
  15. Stir in the cranberries.
  16. Add the bay leaves.
  17. Bake for 2 hours. Remove the bay leaves.
  18. Stir in the potatoes and add more broth as needed.
  19. Bake for another 45 minutes to an hour, or until the potato is tender.
  20. Season with salt and pepper to taste.
  21. Serve with crumbled bacon on top!

20170117 Beef Stew Cranberry

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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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