1. Reconstitute Artisan Beef Stock according to package directions and set aside.
Pearl Onions, blanched and skins removed
Small Button Mushrooms, halved if too large
2. In a heavy stock pot, sauté bacon over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions in bacon fat until just browned; remove and set aside. In the same pan, sauté mushrooms until they release their liquid. Remove and set aside.
Stewing Beef, cut in 1" (2.5 cm) cubes
Clove Garlic, minced
Red Wine (preferrably a Burgundy wine)
3 - 5
Pepper, freshly ground
3. Toss beef in flour. Brown beef in batches in the same heavy stock pot, adding a little oil if necessary. Add garlic, wine, Beef Stock, bay leaf, thyme and pepper. Cover and cook on the stovetop or in a 325° F (160° C) oven for 2 hours or until meat is tender.
4. Add reserved bacon, onions and mushrooms; cook an additional 15 minutes or until onions are tender and the flavours are well combined.
Chef’s Tips & Variations:
Serve with Mashed Potatoes (cooked with Artisan Chicken Stock instead of water) or buttered egg noodles or rice with a green salad or vegetable on the side.
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