winter beef stew by ann west
4-5 slices bacon chopped
2 lbs beef chuck cut into cubes
4-5 small leeks - rinse well and slice (white and just the beginning of the green)
1 medium shallot diced small
6-7 carrots - peeled and chopped
5-6 parsnips - peeled and chopped
2-3 tbls brown sugar
1 1/2 - 2 cups beef stock
1 1/2 cups burgundy wine - a wine you would drink
2 tbls unsalted butter
2 tbls red currant jelly
2 tsp dried thyme
new potatoes - halved or quartered
6 cloves garlic, crushed and minced
3 tbls tomato paste
parsley to taste
preheat oven to 350 degrees.
In a large sauce pan heat the oil and cook the bacon until the yummy fat is rendered. Remove the bacon and begin to cook your beef in batches (peppering the beef as you go) until done and set aside. If you want a think gravy you can add a couple tbls flour to the beef but I like this with a true broth and no flour.
Saute the leeks, carrots, and parsnips and shallots in the skillet and sprinkle them with the sugar for 6 - 7 minutes and remove from the pan. Add the stock and the wine to the pan and scrape up those yummy brown bits. Swirl in the butter and the red currant jelly and thyme. Cook for a minute add the meat and add the potatoes and garlic and bring the mixture to a boil. Cover and transfer to the over for 45 minutes.
Remove from the oven and add the vegetables, tomato paste and a sprinkle of parsley. Stir gently and adjust the seasonings and return the casserole to the oven and bake uncovered for 45 more minutes.
This is great with a crisp salad, good bread and a glass of wine. enjoy.