I made this last night for my sweet date night with my hubby and it was seriously delicious. Seriously. Just note it does take approx. 3 hrs to cook, I didn't know this, which is why we ate dinner at 8:30 pm. Oops.
Beef Stew with Red Wine and Horseradish Mustard
approx. 3T olive oil
1/4 lb. applewood smoked bacon cut into 1/2" pieces
2 lg. sweet onions, chopped
2 shallots, chopped
2 garlic cloves, minced
3T organic flour
1 tsp. salt and a pinch of pepper
2 lbs. beef stew meat, cut into 2" cubes
2/3c red wine
3c beef broth
1c canned plum tomatoes, chopped
2 fresh bay leaves
2 tsp. dried thyme leaves
1/3c horseradish mustard
2 large organic carrots, sliced
2 large organic parsnips, peeled and chopping into 1" pieces
1/2 lb. organic cremini mushrooms, cut into halves or fourths
1/4c red wine
Heat 1T olive oil in pan and cook bacon until crisp, then drain. Cook chopped onions and shallots and cook approx. 15 mins., until tender. Add garlic and cook for 1 minute longer. Remove the onions and garlic and put in a bowl. In another bowl combine flour and s&p. Add beef and toss to coat. Cook the beef over med-high heat and brown on each side, approx. 5 minutes. Add beef to "onion-shallot" bowl. Add the 2/3c red wine and scrape any bits that might be in the bottom of the pan, then add the beef broth, tomatoes, bay leaves, thyme and mustard. Mix well. Return meat and onions to pan, along with the bacon, reduce heat and simmer partially covered until the meat is tender which is approx. 2 hours. Then add carrots and parsnips. Mix well, then cover and simmer for 45 mins. stirring frequently. When the 45 mins is up put the remaining 2T olive oil in a pan and cook mushrooms until browned approx. 3 mins., you don't want them to be mushy. Add the mushrooms and the 1/4c red wine into stew and simmer 10 more minutes. Season with salt and pepper, remove bay leave and ENJOY!!
Nummy!
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