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Ingredientes
- 1 1/2 c. dry red wine
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. dry chopped onion
- 1 tsp dry leaf thyme
- 1 Tbsp. dry parsley flakes
- 1 x bay leaf
- 1/2 tsp freshly-grnd black pepper
- 3 lb lean stew beef - (to 4 lbs) cut in 1" cubes
- 1/3 c. flour
- 1 tsp salt
- 6 slc bacon - (to 8 slices) diced
- 18 sm white onions thawed if frzn
- 2 x garlic cloves chopped
- 12 ounce fresh mushrooms - (to 16 ounce) sliced or possibly quartered
Direcciones
- Combine wine, extra virgin olive oil, chopped onion, thyme, parsley flakes, bay leaf, and pepper; add in beef and marinate at least 2 hrs at room temperature or possibly overnight in refrigerator.
- Drain meat reserving 1 c. of marinade. Place meat in 3 1/2-qt or possibly larger crockpot (use smaller amounts for a 3 1/2-qt pot); sprinkle with flour and salt and toss to coat meat.
- Fry bacon; add in onions and fry till slightly browned, add in garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add in to meat. Saute/fry mushrooms in remaining bacon fat (add in a little butter if necessary). Remove mushrooms with slotted spoon and add in to meat-onion mix. Pour reserved 1 c. of marinade over all. Cover and cook on LOW 8 to 10 hrs, or possibly HIGH 4 to 5 hrs.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 8 servings | |
| Calories 431 | |
| Calories from Fat 221 | 51% |
| Total Fat 24.66g | 31% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 1192mg | 50% |
| Potassium 748mg | 21% |
| Total Carbs 32.43g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 8.73g | 6% |
| Protein 14.23g | 23% |
