Soups
Ryan’s Romantic Rosemary and Bacon Beef Stew
deLorimier Winery
2001 Hwy 128
Geyserville, CA 95441
delorimierwinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Ryan Waldron
- YIELD: Serves 8
- PAIRS WELL WITH: deLorimier Crazy Creek Vineyard Cabernet Sauvignon
It’s well known at deLorimier that our tasting room manager/chef, Ryan Waldron, loves bacon. He firmly holds the belief that bacon makes everything – well, almost everything – taste better. He proves his point with this recipe, in which crispy bacon and its drippings add a luxurious dimension to beef stew.
Ingredients:
- 6 ounces thick-cut bacon slices
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 3 pounds boneless beef chuck, cut into chunks
- 1/2 pound baby carrots
- 1/2 pound pearl onions
- 3 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef broth
- 3 tablespoons tomato paste
- 1 tablespoon minced fresh rosemary
Directions:
In a large fry pan, cook the bacon until crispy. Transfer to paper towels, reserving the drippings in the pan. Let the bacon cool, then chop into small pieces. Set aside. In a large bowl, combine the flour, salt and pepper and mix well. Add the beef chunks to the flour mixture and toss to coat evenly. Pour out and reserve half of the bacon drippings from the pan. Heat the remaining drippings in the pan over medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes per side. Transfer the beef to a slow cooker. Return the reserved drippings to the pan and brown the rest of the beef, adding the carrots, onions and garlic halfway through browning the second batch. Transfer the beef and vegetables to the slow cooker. Return the fry pan to medium-high heat and add the wine, broth and tomato paste. Stir well, then bring the mixture to a boil and deglaze the pan, stirring to scrape up the browned bits. Pour the contents of the pan over the beef and vegetables. Cover the slow cooker and cook according to the manufacturer's instruction on high for 4 to 5 hours or on low for 8 to 9 hours. Add the bacon and rosemary. Increase the heat for 10 minutes to thicken the stew. Adjust the seasoning with salt and pepper. Ladle the stew into warmed bowls and serve.
