So I just made this the other night. mmmm. So yummy.
Everyone loved it & the meat was super tender.
I don’t know about you, but when I want to cook something new to me I usually read a bunch of different recipes and then create my own recipe. I keep in mind all the things that I know my family & I would like and what ingredients are accessible to us, etc.
Also, you should always read a recipe all the way through before starting anything. I actually read & adjust the recipe(s) twice and then assemble all my ingredients, making sure I have everything. If not I then create a shopping list of what I need.
For this recipe I worked with a new ingredient I’ve never used before: beef demi-glace. I really liked it. I definitely will be using it again. If you can’t find it in your area, I also read you can substitute with Swanson flavor boost (I haven’t used this product first hand but others claim it worked great).
Many of the recipes call for a slow cooker method, but since I still don’t own a slow cooker, I created a stove top version. As far as a slow cooker goes, it’s a long story and I won’t get into here. I don’t have anything against them, I actually want one, but alas that day has not yet come .
But I digress, I’ll share my recipe below if you want to give it a try.
I highly recommend it. I served it over wide egg noodles. Once again ‘cuz it’s a family preference. You can serve it solo, with rice, polenta, possibilities are endless.
It’s the perfect meal for a cold winter’s night although it’s not very cold here in northern California & I’m not complaining by any means, but maybe for all our friends back east that are weathering some harsher weather.
Here’s hoping everyone stays safe & sound.
2 lbs. beef stew meat (cut into approx. 1 inch cubes)
1/2 cup all purpose flour
1 T meat seasoning mix (i used Pappy’s choice seasoning)
3 T olive oil
1 large yellow onion (diced)
1/4 cup worcestershire sauce
1.5 oz beef demi glaze (swanson flavor boost)
1 cup water
1/2 tsp black pepper
2 bay leaves
1 cup red wine (i used malbec but you whatever you have|like)
1 cup beef broth
4 medium yukon red potatoes (diced)
8 oz mushrooms (sliced)
3 carrots (diced)
1 stalk celery (diced)
16 oz wide egg noodles (optional)
Mix the flour & seasoning mix in a resealable plastic bag & toss the beef to coat it through.
Heat the olive oil in dutch oven and brown all the beef in batches, not crowding the pot (you want the beef to create seared coating not steam).
Set beef aside and saute the onions in same pan for about 2 minutes.
When onions are soft add worcestershire sauce, beef demi-glace & water, scrapping all bits in bottom of pot. bring to an almost simmer.
On the lowest heat add the beef back to the pot and season with the pepper. Mix well.
Add bay leaves, red wine, beef broth, potatoes, mushrooms, carrots & celery. Mix gently and bring to a simmer again. Then cover & simmer for about two hours. At this point test for seasoning and tenderness of beef. When beef is fork tender you are set!
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