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Classic Beef Stew
2 lb Beef chuck, well trimmed & cut into 2" pieces
2 c Dry red wine
1 lg Carrot, peeled & chopped
2 lg Onions, chopped
1 Bay leaf
6 Fresh thyme sprigs, OR 1 tsp dried
2 Garlic cloves, minced
7 Bacon slices, cut into 1/2" pieces
2 c Beef stock or broth
2 lg Tomatoes, seeded & chopped
4 Strips of orange peel, about 2x1/2 inches
1 1/2 lb Fettuccine
Combine the meat, wine, onions, carrot, bay leaf, thyme, and garlic in a large bowl. Coverand refrigerate overnight.
Using tongs, remove beef from marinade and pat dry; reserve the marinade. Cook bacon in a large dutch oven over high heat until brown. Transfer bacon to paper towels to drain. Toss beef in flour season with salt & pepper to coat. Working in batches, add beef to bacon drippings in dutch oven and brown on all sides; about 7 minutes per batch. Add more oil if necessary. Return all beef to pot, add tomatoes, orange peel, marinade, and bacon. Bring to boil, reduce heat, cover, and simmer about 1 hour.
Uncover pan and simmer until meat is tender and sauce thickens, stirring occasionally,; about 1 - 1 1/2 hours. Discard bay leaf. Season to taste with salt & pepper.
Cook pasta in a large pot of salted boiling water, until just tender but still firm to bite. Drain, divide the pasta among the plates and top with stew.