BCL - Jennifer's Burgundy Beef Stew Tasty Recipes
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Jennifer's Burgundy Beef Stew |
"This is a extraordinary consolation meals for the ones cold wintry weather days, and it is remarkable tasting. This is my personal recipe. I want to serve it in big pre-warmed soup bowls with salad and French bread."
Ingredients :
- 1 slice bacon
- 1 tablespoon olive oil
- 1/four cup all-cause flour
- 1 1/2 pounds London broil-cut pork, reduce into chunks
- 2 cups low-sodium pork stock
- 1 cup Burgundy wine
- four carrots, reduce into chunks
- 1 pound potatoes, reduce into chunks
- half pound mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, reduce into chunks
- 1 teaspoon dried marjoram
- 3/four teaspoon floor thyme
- 1/2 teaspoon seasoned salt
- 1/eight teaspoon salt
- 1 pinch ground black pepper, or to taste
Instructions :
Prep : 20M | Cook : 4M | Ready in : 2H |
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- Cook bacon in a massive skillet over medium-high heat until flippantly browned, approximately 10 mins. Remove bacon to a paper towel, maintaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
- Pour flour right into a huge sealable plastic bag; add the pork, seal, and shake to coat meat with flour. Cook and stir pork in the bacon drippings combination until browned on all aspects, 7 to ten mins.
- Crumble the bacon and add to the skillet. Pour red meat inventory and Burgundy wine over the pork aggregate; carry to a boil, reduce warmth to medium-low, and simmer until the pork is gentle, approximately 1 hour.
- Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the pork aggregate; maintain cooking at a simmer till the veggies are tender, 20 to 30 minutes.
Notes :
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