Tuesday, November 27, 2012

Tuscan Beef Stew

This was my hands down favorite on last weeks menu

Tuscan Beef Stew

3 slices Bacon, diced
1 Tbsp Olive Oil
2 pounds lean Stew Beef
Black Pepper
3 cups fresh mushrooms, sliced
1 cup frozen Pearl onions, thawed
1 cup Baby Carrots cut into 1/2inch pieces
1 cup dry red Wine
1/2 cup  Beef Broth
1 can (15 oz.) diced Tomatoes
1/4 cup Tomato Paste
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary

2 Tbsp Cornstarch
1/2 cup cold Water

- Cook Bacon in a large skillet over medium heat until crisp. Transfer with slotted spoon to paper towels to drain. Pour off Bacon drppings from skillet. Add olive oil to pan. Season beef with salt and pepper and cook over medium heat until browned on all sides. Place in slow cooker.
- Add Bacon, mushrooms, onions, carrots, wine, broth, tomatoes with juice, tomato paste and rosemary. Cover and cook on low for about 8 hours or until beef is fork-tender.
- combine cornstarch and cold water in a small bowl and stir until smooth. Add to slow cooker and cook on high for about 15 minutes until stew is thickened.Serve over pasta.

What we thought. This was so good. My whole family enjoyed this very much. Served it over spaetzle. Yummy !

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