Ingredients
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1
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1
-
2
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1
-
2
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1
-
1
-
1
-
1
-
2
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-
-
-
-
Directions
Beef and Mushroom Stew, The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company., This is truly excellent. I doubled the amount of carrots and celery so added a bit more liquid. Fat free sour cream was fine. Delicious!, lovely! my partner made this for us last night, followed the recipe to the letter as far as i know, and it was very excellent. Loving the different flavours that are added with the mushrooms and sour cream and also the cayenne. Thanks for sharing
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Steps
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1
Done
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In a Dutch Oven Over Medium Heat, Melt Butter and Add Oil. |
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2
Done
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Add Bacon Pieces to Fat and Cook, Stirring Often, Until Bacon Starts to Brown. |
|
3
Done
|
Add Onion, Garlic, Carrots, Celery, Worcestershire, and Herbs and Spices. |
|
4
Done
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Cook, Stirring Often, Until Onion Is Softened It Takes About 5 Minutes. |
|
5
Done
|
Pat Beef Cubes Dry With a Paper Towel, If Necessary, Then Dredge in Flour Until Cubes Are Evenly Coated. |
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6
Done
|
Increase Heat Under Dutch Oven to Medium-High and Cook Beef, Adding a Few Pieces at a Time to Pan; Let Pieces Brown Before Adding New Ones. |
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7
Done
|
When All Beef Cubes Have Browned, Add Wine to Pan and Cook For 1 Minute, Stirring and Scraping Up Any Brown Bits on Bottom of Pan. |
|
8
Done
|
Add Chicken Stock and Bring to a Boil. |
|
9
Done
|
Reduce Heat to Low, Partially Cover Pot, and Let Simmer For One Hour. |
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10
Done
|
Stir in Pearl Onions; If You Don't Want to Be Bothered Peeling the Pearl Onions, Substitute 1-1/2 Cups of Cubed Yellow Onion. |
