1. Heat the olive oil in a large pot. 2. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon onto a large plate with paper towels. 3. Dry the beef with paper towels and sprinkle with salt and pepper. 4. Sear the beef, in batches to not crowd the pan, in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove to a plate and set aside. 5. Toss the carrots, onions, salt and pepper in the pan and cook for 10 to 15 minutes, stirring occasionally until the carrots are lightly brown. 6. Add garlic and cook for 1 minute. 7. Add Brandy cook 1 minute. 8. Put the meat and bacon back into the pot with the liquids. 9. Add the bottle of wine plus enough beef broth to almost cover the meat. 10. Add tomato paste and thyme. 11. Bring to a simmer, cover the pot with a tight-fitting lid and place in the oven at 350 degrees for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. 12. Time to have some Eye of the Needle wine and put your feet up! 13. Combine 2 tablespoons of butter and flour with a fork and stir into the stew. 14. Add the frozen onions. 15. Sauté the mushrooms in 2 tablespoons of butter until lightly browned about 10 minutes and add to the stew. 16. Bring the stew to a boil on top of the stove, lower the heat and simmer for 15 minutes. 17. Salt and Pepper to taste. Note: I like to serve mine with nice warm crusty garlic bread.
Beef Red Blend Stew Serves 6
1 tablespoon good Olive Oil 8 ounces Bacon, diced 2 1/2 pounds Chuck Beef cut into 1-inch cubes Salt and Pepper 1 pound Carrots, sliced into 1-inch chunks 2 Yellow Onions, sliced 2 teaspoons chopped Garlic 1/2 cup Brandy 1 (750 ml.) bottle your favorite Red Blend 2 cups Beef Broth 2 Tablespoon Tomato Paste 1 teaspoon fresh Thyme leaves (1/2 teaspoon, dried) 4 Tablespoons Butter at room temperature, divided evenly 3 tablespoons All-purpose Flour 1 pound frozen whole Button Onions 1 pound fresh Mushrooms stems discarded, caps sliced thick
1. In a large fry pan, over medium heat, cook bacon to release fats. 2. When beef is brown add butter then flour over meat. 3. Stirring constantly while cooking 30 seconds to 1 minute until slightly tan color. 4. Sip on glass of wine. Enjoy your cooking process! 5. Add carrots. 6. Stir in beef stock, wine, garlic and thyme. 7. Simmer about 3 to 4 minutes to desired consistency. 8. Spoon into buns.
2 slices of Bacon 2 pounds Ground Beef 1 tablespoon Butter 1 glass of Sonoris Burney Blend Wine for the cook OR your favorite red blend that is Cab heavy 2 tablespoon Flour 1 cup Carrots, sliced and cooked ½ cup Beef Stock ½ cup Sonoris Burney Blend OR red blend 1 Garlic clove peeled, smashed but intact 3 sprigs fresh Thyme 6 Gourmet Hamburger Buns