Ingredients
- 1 1/2 pound stewing beef (such as beef, venison, moose, elk or bear, cubed)
- 2 tablespoons corn starch
- 2 tablespoons bacon drippings (maybe a bit more)
- 4 ounces small button mushrooms (quartered)
- 1 small yellow onion (finely chopped)
- 2 chopped plum tomatoes
- 1 cup chopped carrot
- 1 cup chopped turnip
- 1 cup red wine
- 2 cups beef stock (good quality beef stock)
- 1 bay leaf
- 1 tablespoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground pepper
How to Make
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Step 1: Gently pat the meat pieces with paper towel to absorb any excess liquid.
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Step 2: Mix the starch, celery salt, garlic and onion powders in a plastic bag and toss in the meat pieces making sure they are all coated.
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Step 3: Bring the bacon drippings to medium-high heat and add the meat; cook browning all sides.
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Step 4: Remove the meat and set aside.
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Step 5: Add the onions and cook until translucent, scrapping up the bit stuck to bottom of pan; add more bacon drippings if onion starts to stick.
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Step 6: Pour in the wine and cook until it just covers the chopped onion pieces; add the chopped tomatoes and cook until the tomatoes start to fall apart.
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Step 7: Return the meat pieces to the skillet along with the remaining ingredients and bring to a boil; cover and place in a pre-heated 350 degree Fahrenheit oven.
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Step 8: Cook for 2 to 2.5 hours checking after 1 hour and adding water if needed, until the meat is fall apart tender.
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Step 9: Enjoy!
We hope you enjoy this recipe!
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