WHIZBANG RED BEEF STEW
RICK’S WHIZBANG BEEF STEW
4 lbs stew meat (buy a roast and cut into 1 inch cubes---- whatever is cheapest)
3 Tbs flour
5 carrots (1 finely chopped—4 cut into 1 inch cubes)
5 peeled potatoes cut into 1 inch cubes
1 stalk of celery cut into 1 inch cubes (Rick doesn’t like celery, so this was left out)
2 bay leaves
1 medium onion chopped
½ teaspoon of red pepper flakes
1 teaspoon sugar
1 8 ounce can of tomato sauce
1 bottle of WHIZBANG RED WINE from the Prairie Rattler Winery
4 strips bacon
6 cloves of garlic chopped
1 lb mushrooms
2 to 4 cups of beef broth
DIRECTIONS: (PREHEAT OVEN AT 325 DEGREES)
Rick likes to use a cast iron dutch oven, but any dutch oven will suffice
Cook bacon in dutch oven until crispy then set aside. Leave oil in pan.
Put 2 TBS flour and seasoned stew meat (salt and pepper to taste) in a zip-lock plastic bag and coat the meat. Brown the meat and set aside.
Add the chopped onion and the 1 finely chopped carrot to the bacon grease. Cook until it starts to wilt.
Add the tomato sauce, garlic, the last TBS of flour, and pepper flakes to the grease and cook for just a minute or 2.
Add the bottle of WHIZBANG RED wine from the PRAIRIE RATTLER WINERY to the pot and bring to a boil.
Add the browned stew meat to the pot and add enough beef broth to cover the meat good.
Throw in a couple bay leaves.
Simmer this for a few minutes…. 10 to 15
Cover and place in 325 degree pre-heated oven for 2 hours
Add the potatoes, cubed carrots, celery, and 1 TBS sugar to the pot, cover and place back in the oven for 45 minutes to 1 hour. Cook until the carrots and potatoes are tender.
Serve a big ol helping in a bowl. Garnish with the bacon you set aside.
It is great with a big piece of toasted and buttered slice of French bread or Texas Toast.