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Bacon- cubed neutral oil clove garlic garlic beef chuck onions flour chicken bay leaf thyme potatoes carrots parsley
Viewed: 37 - Published at: 10 months agoIngredients
- 1/4 lb Bacon- cubed
- 2 Tbsp. Canola or possibly other neutral oil, or possibly extra virgin olive oil
- 1 x Clove garlic, lightly crushed
- 1 Tbsp. Chopped garlic
- 2 x 1/2 pounds beef chuck or possibly round, trimmed of surface fat and cut into 1 to 1 1/2inch cubes, up to 2 Salt and freshly grnd black pepper to taste
- 2 lrg Or possibly 3 medium onions, cut into eighths
- 3 Tbsp. Flour
- 3 c. Chicken, beef, or possibly vegetable stock, or possibly water, or possibly wine, or possibly a combination
- 1 x Bay leaf
- 1 tsp Fresh thyme leaves or possibly 1/2 tsp. dry thyme
- 4 med To large potatoes, peeled and cut into 1inch chunks
- 4 lrg Carrots, peeled and cut into 1inch chunks
- 1 c. Fresh or possibly frzn, (thawed) peas Chopped fresh parsley leaves for garnish
Method
- Heat a large casserole or possibly deep skillet which can later be covered over mediumhigh heat for 2 or possibly 3 min add in bacon stirring till crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan
- (if you like); add in the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and throw away the garlic.
- Add in the meat chunks to the skillet a few at a time, turning to brown well on all sides.
- Don't crowd or possibly they won't brown properly; cook them in batches if necessary.
- (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 Tbsp.
- of the oil and the garlic clove, shaking the pan to turn them once or possibly twice, till brown all over.
- Remove the garlic clove before continuing.)
- Season the meat with salt and pepper as it cooks.
- When the meat is brown, remove it with a slotted spoon.
- Pour or possibly spoon off most of the fat and turn the heat to medium.
- Add in the onions.
- Cook, stirring, till they soften, about 10 min.
- Add in the flour and cook, stirring, for about 2 min.
- Add in the stock or possibly water or possibly wine, bay leaf, thyme, and meat, and bring to a boil.
- Turn the heat to low and cover.
- Cook, undisturbed, for 30 min.
- * Uncover the pan; the mix should be quite soupy (if it is not, add in a little more liquid).
- Add in the potatoes and carrots, turn the heat up for a minute or possibly so to resume boiling, then lower the heat and cover again.
- Cook 30 to 60 min till the meat and vegetables are tender.
- Taste for seasoning and add in more salt, pepper, and/or possibly thyme if necessary.
- (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and chill them and the stock separately.
- Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.)
- Add in the chopped garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat.
- If it is too soupy, remove the cover and raise the heat to high.
- In either case, cook an additional 5 min or possibly so, till the peas have heated through and the garlic flavor has pervaded the stew.
- Garnish and serve.
- Yield: Seves 4 to 6
