Bestest Stew EverSubmitted by: SHAEKAE81
IntroductionUnconventional stew, started in a skillet, finished in a casserole dish. Unconventional stew, started in a skillet, finished in a casserole dish.
Â˝ lb. Sliced bacon, cut into Â˝ inch pieces
2 lbs stew meat, cut bite size (rump roast works well too)
Black pepper, coarsely ground
1 small bag baby carrots
2 Tbs. sugar
2 cups beef broth
2 cups burgundy wine
2 Tbs. sugar free jelly (strawberry is my choice)
2-3 tsp. tarragon or thyme (thyme has better texture)
4-5 med potatoes
1 Tbs. minced garlic
2 cans diced tomatoes
1/3 cup dried parsley flakes or Â˝ cup fresh parsley chopped
2.Cook bacon in large skillet until brown. Remove bacon to large ovenproof casserole.
3.Brown meat in bacon fat, sprinkling liberally with pepper. Remove meat to casserole with the bacon.
4.SautĂ© carrots in same skillet, sprinkling with sugar. Set carrots aside in separate bowl.
5.In the same skillet, combine beef broth, wine, jelly, garlic and thyme or tarragon. Scrape pan thoroughly and bring to a boil. Pour over the meat and bacon.
6.Drain potatoes, add to stew.
7.Bake at 350 for 30 minutes, covered.
8.Remove from oven and add tomatoes (with juice), carrots, and parsley.
9.Return to oven for 30 minutes.
This is a large recipe and I usually find it necessary to split it into two casserole dishes, one 9x13 and one 8x8. It's a crowd pleaser and makes about 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SHAEKAE81.