Description
When the weather turns nippy, warm up your insides with this stew. Very good. Found this on a calendar years ago. Potatoes can be a substitution for turnips. This also can be made in a crock pot, add all ingredients cover and cook on low for 6- 8 hours.
Note: the beef base is a concentrated beef stock made by superior touch. Its in same location as bouillon cubes and i find it to have better flavor and not as salty.
Ingredients
- Bacon
- Flour
- Salt
- Pepper
- Beef Stew Meat
- Olive Oil
- Onions
- Garlic Cloves
- Orange Juice
- Dry Red Wine
- Tomato Puree
- Beef Base
- Nutmeg
- Bay Leaves
- Turnips
- Carrots
- Mushrooms
- Parsley
Instructions
- In large kettle or heavy stock pot, saute bacon until golden brown
- Remove and set aside
- Combine flour, salt and pepper
- Dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside
- Add olive oil and saute onion until golden brown adding garlic at last minute
- Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan
- Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours
- Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally
- Remove bay leaves and sprinkle with parsley
- Serve with noodles if desired