Merlot Beef Stew

4 slices bacon, cut into pieces
2 pounds chuck roast cut into 2 inch pieces (or stew meat)
1 1/2 tsp salt
1/2 tsp pepper
2 Tbsp flour
1/4 cup A1 sauce
1 tsp sugar
1 1/2 cup Merlot
1 1/2 cup water
1 tsp fresh thyme
2 garlic cloves, minced
1 pound pearl onions
1/2 pound button mushrooms, chopped or sliced
2 Tbsp fresh parsley, chopped

In a heavy bottomed pot or a dutch oven, cook the bacon over medium heat until crispy and browned. Reserve bacon pieces in a small bowl lined with a paper towel.

Dry the beef pieces with paper towels and then brown in bacon grease until browned on all sides. Add salt, pepper and flour and toss to coat evenly. Add reserved bacon, A1 sauce, sugar, wine, water, thyme and garlic. Cover and simmer for 90 minutes.

Add onions and simmer for another 20 minutes.

Add the mushrooms and parsley and simmer for an additional 10 minutes.

Serve over mashed potatoes.

No comments: