This is a great fall or winter stew. Our kitchen smells sooo warm, spicy and delicious when we make this stew.
- 8 strips of bacon, diced small
- 1.5 pounds lean stew meat, cut into 1/2 inch cubes (we get ours from Steving Meat Processing in Kersey)
- 1/4 cup red onion
- 4 ribs of celery, diced
- 3 medium carrots, diced
- 5 button mushrooms, sliced
- 4 cloves garlic
- 1.25 cups red wine
- 1.5 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs marjoram
- 1.5 T tomato paste
- 3 Roma tomatoes, diced
- 1 cup lentils
- 4 cups beef stock
- 3 bay leaves
(serve with salt & pepper to taste, toasted & buttered baguette)
Pre-heat a medium-large stew pot over medium heat.
Chop the bacon and cook until the fat is rendered.
Add the cubed stew meat & cook until brown.
Add vegetables (cut these to a size that you enjoy) and cook at least 5 minutes.
Add red wine and spices, tomato paste, tomatoes and lentils. Stir.
Add the stock and bay leaves.
Bring to a boil, then reduce heat to low and simmer for 2 hours (until meat is fork tender).
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