Monday, April 19, 2010

Amy's Beef Stew

I made up this simple recipe for beef stew the other night when I had cubed beef that had to be used soon, but no other traditional stew ingredients - only the ingredients that I keep on hand at all times.  It was delicious!  It has either a Latin or an Italian feel to it, instead of the typical English style with potatoes, carrots and celery.  This is a dish that I think deserves to be served with mashed potatoes, but if you're anti-potato, it certainly can stand alone.

Amy's Beef Stew


6 strips of bacon
1 yellow onion, coarsely chopped
4-5 cloves garlic, minced
1 pound stew beef
1 can Rotel diced tomatoes with green chilies
1 cup beef broth
1/4 cup red wine
Salt and pepper
6-8 oz. frozen cut green beans

In a wide, large pot, cook six strips of bacon over medium heat, turning often. When crispy, remove bacon and set aside. Keep all bacon fat in pot.

Fry onion in bacon fat over medium heat until tender, a few minutes.

Add meat and garlic. Stir occasionally and cook until meat is browned, a few minutes. 

Add tomatoes, beef broth, wine, and a bit of salt and pepper (trust me, it doesn't need any other seasonings with the Rotel tomatoes).

Bring to a boil. Reduce heat, cover and simmer for an hour.

Crumble the bacon. Add bacon and frozen green beans. Return to a boil, cover, and simmer another 10 minutes or so.  Taste and add seasonings if necessary.  If sauce is too thin, boil uncovered for a few minutes and then let stand until sauce thickens.

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