Beef Stew

This is another stew recipe in which the flavor is enhanced by preparing ahead and refrigerating overnight prior to serving. Reheat in 300° oven for 45-60 minutes.

Ingredients:

3 lbs lean beef, cut into 1" cubes
1/4 cup all-purpose flour
Freshly ground pepper
6 strips bacon
2 cloves garlic, minced or pressed
8 oz small mushrooms
1 can beef broth
1 1/2 cups red wine
1 onion, peeled and studded with 8 whole cloves
12 small carrots, peeled and cut into thirds
1 bay leaf
3 TBS fresh parsley, chopped

Preheat oven to 300°. Thoroughly coat beef cubes with flour and season with pepper. Saute bacon in a large skillet just until brown and crisp. Remove from pan and crumble into pieces. To fat in skillet, add beef cubes in small batches and brown quickly on all sides, turning frequently. With slotted spoon, remove browned beef to large pot. Add garlic and crumbled bacon to pot. In skillet, brown mushrooms and transfer to pot. Add beef broth and wine to the juices in the skillet and bring to a boil. Pour liquid into pot and add onion, carrots, bay leaf and parsley. Cover tightly and bake in oven for 3 hours. 6 servings.