Penn Herb Wellness Guide
- 3 lbs round steak, cut into 2-inch cubes
- 3 Tbs brandy
- 1 quart quality red wine
- 5 yellow onions, peeled, quartered, and divided
- 2 bay leaves
- 5 whole peppercorns
- 1 sprig thyme
- 1 Tbs vegetable oil
- 3 Tbs butter
- 1/2 lb bacon, chopped
- 2 Tbs flour
- 3 carrots, sliced
- 20 pearl onions
- 3 garlic cloves, peeled
- Grated nutmeg, to taste
- 1 1/2 lbs mushrooms, thickly sliced
- 1 Tbs butter
- 2 Tbs minced parsley
- Add brandy, wine, one yellow onion, bay leaves, peppercorns, thyme, and oil to a large bowl. Add beef. Cover and place in refrigerator for 48 hours.
- In heavy-bottomed skillet, heat 3 Tbs butter and add bacon. Saut bacon until cooked on all sides and remove from skillet (keep bacon for later).
- Drain beef (keep marinade) and add to skillet. Saut for 10 minutes.
- Sprinkle flour on top of beef and stir.
- Add reserved marinade to a pot and bring to a boil.
- Pour half of boiling marinade over the beef and cook for 30 minutes, uncovered.
- Chop the remaining four onions.
- Add rest of reserved marinade, chopped onions, and bacon to the beef.
- Cover and cook over low heat for 2 to 3 hours.
- Add carrots, pearl onions, garlic, and nutmeg.
- Season to taste and cook for 30 minutes. Let cool.
- Remove bay leaves, peppercorns, and thyme, and cover. Refrigerate overnight.
- The following day, remove the layer of fat and reheat the stew, re-seasoning as needed.
- Add 1 Tbs butter to a medium skillet and warm over low heat. Saut the mushrooms until browned and add to the stew; cook covered for 10 minutes.
- Sprinkle stew with parsley and serve.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.