Home on the Range
Quick & Easy Stew
...and Delicious Too!
By Seared Lightly
Beef stew takes many hours and several preparation steps to reach fruition,
right? Not if you prepare the dish like necessity forced our wife Marlene
to do recently. She had the ingredients, but visiting family
cut the time available to do her time-honored recipe. Result, she went
ahead, skipping overnight
meat marination and blanching the bacon. Secret to success of this
recipe
was buying some choice grade Chuck Roast and using Chilean Carmenere
wine (inexpensive, but good).
1 ½ lbs. Choice Beef Chuck Roast, cut in 1" chunks
2 Carrots, chopped
1 White Onion, chopped
2 tbsp Flour
1 tsp Garlic Salt
1 tsp fresh ground Black Pepper
2 cups Red Wine
Handful chopped Italian Parsley
1/2 lb. sliced fresh Mushrooms
14 1/2 oz. can Stewed Tomatoes
1/2 14 oz. bag frozen Pearl onions
Salt & Pepper to taste |
Roll meat pieces in Garlic Salt & Black Pepper seasoned flour, set
aside. Spread 1/3 of Bacon on bottom of stew pot (preferably a Chinese
clay pot, then a layer of floured meat, layer of Carrots, then Mushrooms.
Repeat layering in this order again, finish with layer of Bacon on
top. Stir in Wine and Tomatoes, season further to taste. Cook in a 325
degree oven for 2 hours and serve, sprinkling fresh Parsley over
each serving...serves 4 very generously,or 6 with a side salad.
© 2007 Oregon Magazine |