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Mediterranean Red Pepper & Red Wine Beef Stew
Slow cooking, red wine, bacon and our Roasted Pepper Dip Mix all add up to lots of taste for a hearty meal
In a large frying pan, fry bacon until almost crisp. Remove pan from heat. Place bacon on paper towel.
Chop bacon & place in Dutch oven. Sprinkle beef with pepper, brown beef over high heat, several pieces at a time, until well browned.
Put browned beef in Dutch oven. Reduce heat in pan & lightly brown carrots, bell peppers & garlic. Add to Dutch oven.
Sprinkle contents of Roasted Pepper Dip Mix over beef & vegetables, coating evenly. Reduce heat under frying pan to low, add tomato paste & sugar; fry about 3 mins. Add wine & 5 ml (1 tsp) salt, bring to boil. Add to Dutch oven, return to boil.
Reduce heat & simmer, covered, until beef is almost tender (about 90 mins).
Check occasionally to see if sauce is too thick. Add water, if necessary.
Meanwhile, using same frying pan, melt butter, brown onions. Place browned onions in a bowl.
Sauté mushrooms until golden brown. Add to onions. Set aside.
After 90 minutes, stir onions & mushrooms into beef mixture. Cover & simmer another 20 mins, until meat & veggies are tender.
Dissolve corn starch in a small amount of water; stir into stew to thicken (about 1 minute).
Serve with either crusty french bread (baguette), garlic mashed potatoes or rice.
Ingredients
Directions
In a large frying pan, fry bacon until almost crisp. Remove pan from heat. Place bacon on paper towel.
Chop bacon & place in Dutch oven. Sprinkle beef with pepper, brown beef over high heat, several pieces at a time, until well browned.
Put browned beef in Dutch oven. Reduce heat in pan & lightly brown carrots, bell peppers & garlic. Add to Dutch oven.
Sprinkle contents of Roasted Pepper Dip Mix over beef & vegetables, coating evenly. Reduce heat under frying pan to low, add tomato paste & sugar; fry about 3 mins. Add wine & 5 ml (1 tsp) salt, bring to boil. Add to Dutch oven, return to boil.
Reduce heat & simmer, covered, until beef is almost tender (about 90 mins).
Check occasionally to see if sauce is too thick. Add water, if necessary.
Meanwhile, using same frying pan, melt butter, brown onions. Place browned onions in a bowl.
Sauté mushrooms until golden brown. Add to onions. Set aside.
After 90 minutes, stir onions & mushrooms into beef mixture. Cover & simmer another 20 mins, until meat & veggies are tender.
Dissolve corn starch in a small amount of water; stir into stew to thicken (about 1 minute).
Serve with either crusty french bread (baguette), garlic mashed potatoes or rice.