Happy New Year, everyone! I’ve had a wonderful holiday break, and I’m ready to get back to writing and cooking. Today’s recipe was trimmed from a newspaper, and lists an actual source: the Evening Shade Cookbook. The show was a little before my time, but the food… Mr. Reynolds can really cook! This is an excellent stew, and particularly appropriate for the winter months. Charlotte Larson of the Lewiston Tribune has a nice article about the Evening Shade cookbook here, and the cookbook is available for sale (used, of course) on Amazon.
I have adjusted the ingredients list slightly to reflect my actual cooking. I did add the small amount of recommended vegetable oil when browning the meat, and I increased the amount of mushrooms used slightly. After all, you can never have too many mushrooms.
- 3 slices bacon, cut into small pieces
- 4 tablespoons flour
- 1/4 teaspoon pepper
- 2 pounds lean beef, cut into 1” cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can tomato sauce
- 1 cup beef broth
- 1 cup dry red wine
- 1 bay leaf
- 1/4 teaspoon thyme
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 large potatoes, peeled and cut into large chunks
- 8 ounces mushrooms, sliced
In a large pot, cook the bacon over medium heat until browned.
In a small bowl, combine the flour and pepper.
Toss the beef chunks in the flour mixture until well coated.
Add the vegetable oil to the bacon, and brown the beef chunks in this mixture.
Add the onion and garlic, and cook until the onions are clear.
Add the tomato sauce, beef broth, red wine, bay leaf, and thyme.
Cover, reduce the heat to low, and simmer for 1 1/2 hours.
Add the carrots, celery, potatoes, and mushrooms.
Cover, and simmer for another 30 minutes, or until the vegetables are tender.
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