The Alley Beef Stew
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
51
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Garlic Oil10 cloves
Garlic (chopped)1 cup
Bacon (1/4-inch diced)2 cups
Red Wine (such as cabernet)6 cups
Chicken Stock6 cups
Tomatoes (diced)1 cup
Tomato Sauce1 cup
Worcestershire Sauce2 tbsps
Beef Bouillon4 stalks
Celery (chopped)2 tbsps
Brown Sugar1 tbsp
Cooking Sherry1
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Heat the oil in a large pot over medium heat
3
Brown the beef in batches
4
Add the garlic and bacon, and saute until brown
5
Deglaze with the wine, and then add 8 cups water, the stock, tomatoes, tomato sauce, Worcestershire, bouillon, bay leaves and tomato paste
6
Bring to a simmer, then carefully transfer the stew to the oven
7
Braise the beef for 1 hour
8
Add the potatoes, carrots, celery, onions, sugar and sherry and return the pot to the oven
9
Cook until the vegetables are cooked through, 30 minutes
10
Add salt and pepper to taste