This stew sooo easy to make, it takes only a bit of time. It's not a heavy one like most casserols, so it's suitable for spring.
21 Ounce (600 Gram, Suitable For Slow Cooking No Steak)
4 Ounce (125 Gram)
Potato wedges/450 gram, 16 ounces of mixed vegetables
16 Ounce, wedges (450 Gram)
1 Teaspoon (To Bake In)
Slice the smoked bacon into thin stripes. For the beef you can choose to cut a dice or also stripes, it's up to you. Add the beef into a mixing bowl and dust 2 tablespoons of flower over the meat.
Tossle it with your fingers ( no harm in that one since beef doesnt contain tapeworm or samonella ) until the meat has a nice coating of flower.
Fry off the bacon until crips. In the meantime brown the beef in a large cooking pot. If the meat is brown, add the crispy bacon to the cooking pot.
Then add the stock and the red wine. Stir it around and make sure to scrap the bottom aswell, since the flower can be clogging on to the bottom.
Once it's cooking, turn the heat on a lower setting and leave it simmer for 1,5 hours. Come back every 10-15 minutes to stir around.
25 Minutes before the end, toss in the potatoe wedges and stir again. 5 minutes before the end toss in the veggies. Add some pepper for some flavour. NO SALT!!! Since the stock has reduced so much it is salty enough.
Serve with the red wine you put in the stew and enjoy your meal :)
Well if it's winter , so time to break out the stews? A lovely dish that is easy to make and tastes great. Brown the meat first as this gives it flavour, a slow cooking just cannot achieve. This is a good robust main course and no trouble to make. An ideal dish for any occasion.