Monday, December 12, 2016

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Beef and Butternut Stew

4 Tbs Bacon grease (or butter/other cooking fat)
1 small, sweet onion, chopped
1 lb baby carrots
3-4 cloves of garlic, minced

1/2 cup flour
1 lb beef stew meat
2 tsp basil
1/2 tsp nutmeg
4-6 cups beef broth
4 slices bacon (optional - as in, I didn't have any and made it, and it was scrumptious, but of *course* it would be good here)
3 Tbs White wine vinegar

1 butternut squash, diced
5-6 white mushrooms, sliced

Preheat oven to 350.

Melt bacon grease in a large, oven safe skillet or pot over low heat. Add onion and a sprinkle of sea salt. Cook on low heat for 30-40 minutes, stirring often, until the onions have reached a deep, caramel color. Add carrots, increase heat to medium-high, and cook for a few minutes. Add minced garlic, cook for only 1-2 minutes.

Pat stew meat dry with a paper towel, and toss in flour. Add to the skillet. Allow to cook for several minutes, until nicely browned. Add basil and nutmeg. Add beef broth, and vinegar, (and bacon), then bring to a slow boil.

Place skillet in oven, and cook uncovered for 2 1/2 hours. Saute mushrooms in butter until browned, then, add butternut and mushrooms to the pan in the oven, and cook for an additional 30 minutes. Add sea salt to taste.

Serve over cream cheese garlic mashed potatoes, with some crusty bread!

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