I got this recipe from my Mom. It was always one of my favorites, except for a very short time when pregnancy made it unappetizing. It’s back to normal standing in our house, and nearly everyone loves it. I have included crock pot instructions for those who prefer not to babysit the stove.
1 1/2 lbs stew beef
4 slices bacon
2 medium onions
1 to 1/2 cups low sodium beef stock or enough to mostly cover beef
2 TBS paprika
salt & pepper to taste
Season beef with salt and pepper. Brown beef in a non-stick pan without adding any oil (Mom’s recipe instructions said “in its own fat”). Remove from pan and set aside. Fry bacon in the same pan until crisp. Remove bacon to paper towel to drain, reserve grease. Lower heat and saute onions in the bacon fat until soft.
Put browned beef in the crock pot, sprinkle on 1 tbs flour & stir to coat beef, add crumbled bacon, onions, paprika and enough beef stock to mostly but not completely cover stew meat in crock pot. Add 1/2 cup red wine to the pan used to brown the meat & cook the bacon & onions on medium high heat to deglaze pan. Scrape up any brown bits and put the contents into the crock pot. Stir and taste to adjust salt and pepper to your preference.
Cook on low for 8 hours, or on high for about 4 hours, until meat is tender.
Serve over noodles.
If you want to cook it on the stove, Use the stock pot for all of the browning (not so worried about the non-stick part this way), moving ingredients out and in as necessary, deglaze it with the red wine then dump all ingredients back into the pot and cook covered on a low simmer for about 2 or 2 1/2 hours.
Written by Stephanie Gorman
on August 16, 2013
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