"This dish is all about comfort. I love the warm, sweet and salty flavors of this stew. The recipe reminds me of the stews my mother made for me back home." - Sheamus
¼ pound bacon, cut ¼” x ¼”
1 onion, diced ¼” x ¼”
¼ cup Napa Valley Select Extra Virgin Olive Oil
4 lbs LMR Grass-fed Beef Stew Meat
½ btl Ranch House Red
9 cups beef stock
3 tbsp flour
3 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
3 tbsp fresh garlic, minced
4-5 bay leaves
3 carrots, cut ½” x ½”
3 parsnips, cut ½” x ½”
5 Japanese turnips, cut in quarters
1 cup tomatoes, hand crushed
2 cups German butterball potatoes, cut 1” x 1”
1 cup celery, cut ½” x ½”
salt and pepper
Cook bacon in pan until fat is rendered. Add carrots, celery and onion. Cook for 4 – 5 minutes, but do not color. Remove from pan.
Heat olive oil in pan and sear beef that has been coated in the flour, until golden brown. Do this in small batches, to cook the meat evenly. Remove beef and add bacon-vegetable mixture to pan. Add garlic and cook for 20 seconds. Add tomatoes and cook until reduced by half. Add wine and reduce by half. Add herbs and remainder of vegetables, along with stock.
Simmer for two hours, or until beef becomes tender and the sauce thickens. If it thickens too quickly, add a bit more stock as needed. Season with salt and pepper.