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Jennifer's Burgundy Beef Stew

"This is a outstanding comfort food for those bloodless iciness days, and it's great tasting. This is my personal recipe. I want to serve it in large pre-warmed soup bowls with salad and French bread."

Ingredients :

• 1 slice bacon
• 1 tablespoon olive oil
• 1/four cup all-purpose flour
• 1 half pounds London broil-cut pork, reduce into chunks
• 2 cups low-sodium beef inventory
• 1 cup Burgundy wine
• 4 carrots, reduce into chunks
• 1 pound potatoes, reduce into chunks
• 1/2 pound mushrooms, sliced
• 2 garlic cloves, minced
• 1 onion, reduce into chunks
• 1 teaspoon dried marjoram
• three/4 teaspoon floor thyme
• 1/2 teaspoon pro salt
• 1/8 teaspoon salt
• 1 pinch ground black pepper, or to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H

• Cook bacon in a big skillet over medium-high warmness till frivolously browned, approximately 10 mins. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
• Pour flour into a massive sealable plastic bag; add the pork, seal, and shake to coat meat with flour. Cook and stir red meat inside the bacon drippings combination till browned on all sides, 7 to ten mins.
• Crumble the bacon and upload to the skillet. Pour beef inventory and Burgundy wine over the red meat combination; bring to a boil, reduce warmth to medium-low, and simmer until the pork is soft, approximately 1 hour.
• Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef combination; maintain cooking at a simmer till the vegetables are gentle, 20 to half-hour.

Notes :

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