Burgundy Beef Stew
Instructions
1. Place stew meat in a large mixing bowl.
2. Season with Sea Salt, Tonys Creole Seasoning, and Garlic Powder.
3. Toss in 1/4 of all-purpose flour to coat the stew meat.
4. Mix well until all meat is covered in the flour.
5. In a large 6 quart pot or Dutch oven, heat 2 tablespoons oil on medium heat (#6).
6. Place bacons pieces in the hot oil and brown. Remove from heat into a separate bowl.
7. In the same pot, brown the stew meat in 2-3 batches.
8. Brown the meat on all sides to sear in the juices and the browning creates a nice gravy.
9. Remove from from heat after each batch and reserve in a separate clean bowl.
10. Next, saute 2 cups Cajun Trinity (onion, bell pepper, and celery) and 1 tablespoon minced garlic.
11. Add diced carrots. Cook 5 minutes.
12. Toss in sliced mushrooms.
13. Add 3 cups red wine, 1 tablespoon tomato paste, and 4 cups beef stock. Stir well to blend.
14. Mix the stew meat and bacon bits back into the liquid mixture.
15. Sprinkle the beef stew with a dash of ground thyme.
16. Cover and let simmer on low heat (#3) for 1 1/2 hours stirring occasionally.
17. Cook egg noodles according to package direction and number of servings needed.
