Ingredients
- 1 pound stewing beef (diced)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 3 tablespoons bacon drippings
- 1/2 cup red wine
- 2 1/2 cups beef broth (your favourite)
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard powder
- 1 yellow onion (chopped)
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup diced turnip
- 1/2 pound potatoes (diced red potatoes)
- 2 garlic cloves, crushed
- Rosemary (2 small fresh sprigs, or 1 large, do not use dried rosemary)
- Salt, to taste (after cooking)
How to Make
-
Step 1: Mix the flour and pepper together in a large re-sealable plastic bag.
-
Step 2: Add the diced beef, seal bag and toss to coat.
-
Step 3: Bring the bacon drippings to medium-high heat; add the coated beef and cook until browned.
-
Step 4: Remove the meat and place in the crock-pot.
-
Step 5: Pour the wine in the skillet and cook until reduced to about half, while scrapping up bits.
-
Step 6: Meanwhile, add the vegetables and rosemary to the crock-pot.
-
Step 7: Pour the reduced wine, broth, soy sauce and mustard powder over the veggies and meat.
-
Step 8: Cover crock-pot and cook over low heat for 9 to 10 hours or on high for 5 to 6 hours.
-
Step 9: Taste and add salt if needed.
-
Step 10: Serve with buns to soak up the juices.
Tips & Variations
- Crock-pot
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.