Description
This is a great comfort food for those cold winter days, and it’s great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.
Ingredients
- 1 slice bacon
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 ½ pounds London broil-cut beef, cut into chunks
- 2 cups low-sodium beef stock
- 1 cup Burgundy wine
- 4 carrots, cut into chunks
- 1 pound potatoes, cut into chunks
- ½ pound mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, cut into chunks
- 1 teaspoon dried marjoram
- ¾ teaspoon ground thyme
- ½ teaspoon seasoned salt
- ⅛ teaspoon salt
- 1 pinch ground black pepper, or to taste
Instructions
- Cook bacon in a large skillet over medium-high heat until evenly browned
- about 10 minutes. Remove bacon to a paper towel
- retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
- Pour flour into a large sealable plastic bag; add the beef
- seal
- and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides
- 7 to 10 minutes.
- Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil
- reduce heat to medium-low
- and simmer until the beef is tender
- about 1 hour.
- Stir carrots
- potatoes
- mushrooms
- garlic
- onion
- marjoram
- thyme
- seasoned salt
- salt
- and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender
- 20 to 30 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 4