Looking for a cozy and hearty meal on these cold evenings? This meal is just the ticket. As cattle farmers, we love our beef! I use stew meat for this recipe, but beef chuck would also be a great alternative. This stew-like dish can be prepared in the morning…cook on low all day…and can be easily be ready for supper.
I cook this in a stockpot, but a crockpot would be another option, too. The meat is so tender and the rich stew-like sauce is loaded with flavor. As the holidays are nearing, this meal can be made for a simple weekday meal or dressed up for a fancier special occasion. Enjoy!
- 5 slices of bacon, finely chopped
- 3 lbs. stew meat
- 1 cup of red cooking wine
- 1-2 cups of chicken broth
- ½ cup tomato sauce
- ¼ cup all-purpose flour
- 3 garlic cloves, minced
- 1 T. dried thyme leaves
- 5 carrots, peeled and sliced
- 4 potatoes, peeled and chopped into chunks
- 8 oz. fresh mushrooms, sliced
- parsley for garnish
- In large stock pot cook bacon over medium high heat until crisp. Remove bacon and set aside. Salt and pepper the beef and add to the pot. Sear beef on each side - about 2-3 minutes. Add red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce. Slowly add chicken broth, and tomato sauce. Slowly whisk in the flour. Add garlic, carrots, potatoes, and mushrooms to the pot. Stir and cook on low until beef is tender - about 8-10 hours or on high for 6-8 hours. Garnish with parsley and serve with rolls or bread.
We love a crusty loaf of warm bread with this soup. Check out how easy it is to make!