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| Beef Stewganoff |
"This recipe become made up whilst my kitten broke a jar of braising sauce and I had three pounds of stew meat to do some thing with. It became out so delicious! Serve with a dollop of bitter cream. Crusty bread and a salad make a exquisite side to the meal as nicely. Replace any portion or all of the pork inventory with crimson wine if you wish."
Ingredients :
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 2 half of pounds cubed beef stew meat, or to flavor
- 1 pinch salt and floor black pepper to flavor
- 2 onions, chopped
- 2 carrots, chopped
- three stalks celery, chopped
- 2 bay leaves
- 1/2 pound small potatoes, chopped, or to flavor
- 3 cloves garlic, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 (32 ounce) carton red meat stock
- 1 (10.75 ounce) can cream of mushroom soup
- 3/4 cup bitter cream
- 2 tablespoons chopped clean rosemary
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 (10 ounce) bundle frozen peas
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 2H45M |
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- Heat olive oil in a Dutch oven or big soup pot over medium warmth. Cook bacon in hot oil till crispy and the fats is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate coated with paper towels.
- Season red meat with salt and pepper. Cook and stir about 1/2 the red meat within the reserved drippings until absolutely browned, five to 7 minutes; take away browned red meat with a slotted spoon to a bowl. Cook and stir last pork in the pot till absolutely browned, another 5 to 7 minutes; dispose of browned beef to the bowl.
- Let the drippings retained in the pot get hot earlier than stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the greens are hot, 3 to 4 minutes. Add potatoes and garlic; retain cooking and stirring till the veggies are gentle, 3 to four mins extra. Stir Worcestershire sauce and tomato paste through the vegetable combination; cook until the paste begins to mixture into the mixture, 1 to two minutes.
- Pour the bowl with the browned beef and its juices into the pot; stir to combine with the greens. Add beef stock, mushroom soup, and bitter cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the combination to mix.
- Bring the stew to a boil, cowl the pot with a lid, and decrease warmness to medium-low; prepare dinner the stew at a simmer for ninety minutes. Stir the peas into the stew and keep cooking till the beef is soft, about half-hour more. Remove and discard bay leaves. Garnish with the bacon to serve.
Notes :
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