Hearty Beef Stew

With the crisp air of autumn upon us, it is time for hearty stews and soups. Beef stew over mashed potatoes is a standard for many of us home cooks; and welcomed by all as we begin experiencing the shorter days of light and nippier temperatures. This beef stew is one of two we enjoy, and both share the fruits of a long summer harvest of local red table wine in the stewing! ENJOY!

Hearty Beef Stew

3 pounds beef brisket, chopped 1" pieces
8 strips thick cut hickory smoked bacon
2 Tablespoons butter
2 large sweet onions (vidalia/mayan), coarsely chopped
1-1/2 pounds carrots, chopped 1" pieces
2 cups red wine
2 cups chicken/vegetable broth
1-1/2 Tablespoons Penzey's Boquet Garni Seasoning Blend (savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, tarragon)
salt & fresh cracked black pepper to taste

Although this meal is easy and quick to prepare, you can't forgo the 2-3 hours in the oven that make the meat in this stew fork tender! In your dutch oven cook the bacon stovetop, but don't burn. Then add chopped beef, browning all sides. This will take two batches. Place first batch in a heat proof bowl with lid. Once second batch browned, add to bowl and cover. Next add a couple Tblsp of butter to the pot. Once melted, add chopped onion, carrots, and spices. After several minutes, stirring occasionally, return resting meat and juices to dutch oven. Add wine and broth; stir, cover, and place in a 250 degree oven for a few hours. A side of mashed potatoes or egg noodles are excellent compliments that make this stew a meal.