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BEEF STEW

2 SLICES BACON, CUT INTO LARGE PIECES
2 T OIL
1 POUND BEEF CHUNK, CUT INTO LARGE CUBES, SALTED
1 ONION, CUT INTO LARGE PIECES
5 CLOVES GARLIC, HALVED
1 LEEK, CUT INTO RINGS
1/4 C FLOUR
1 C RED WINE
1 C STOCK
2 MEDIUM CARROTS, CUT INTO CHUNKS
1 C FROZEN PEAS
1/2 POUND NEW POTATOES, HALVED
1 TSP PEPPERCORNS
1 T WORCESTER SAUCE
1/4 TSP CINNAMON
1 T MISO PASTE
BOUQUET GARNI (THYME, BAY LEAF, PARSLEY)
WATER AS NEEDED

IN HEAVY POT RENDER AND CRISP BACON. REMOVE AND DRAIN.

ADD OIL TO POT AND BROWN SALTED BEEF IN BATCHES; GET NICE CRUST ON ALL SIDES. RREMOVE.

SAUTÉ ONIONS, GARLIC, LEEKS UNTIL TRANSLUCENT.

SPRINKLE FLOUR OVER ONIONS AND STIR TO CREATE A ROUX. STIR IN WINE AND THEN STOCK TO MAKE GRAVY.

ADD REMAINING INGREDIENTS AND MEATS AND SIMMER UNTIL BEEF IS SOFT, ADDING WATER AS NEEDED. (~1 HOUR).