about redibase products dietetic products recipes order form

 

Oven Baked Beef Stew Category: beef/Soup/stew Get More Recipes
Serves: 10

Preparation Time:
20 minutes

 Cooking Time: 2 hours
Description: This one is a little different because you use the wine to marinate the meat. Therefore, you need to allow for 3 hrs. extra time.
Ingredients Amount Variations
Sirloin, cut in 1x2 inch cubes 4 lb.  
red wine, Pinot noir 2 cups  
bacon, sliced, cut into 1/2 pieces 1/2 lb.  
olive oil 2 T.  
onion, chopped 2 large RC Roasted Onion Base
carrots, sliced thin 2  
butter 1/4 cup  
flour, all purpose 1/4 cup  
water 4 cups  
Beef Redibase 4 tsp. RC Veal, Pork, Lamb or Beef Base
garlic, sliced thin 2 large cloves RC Roasted Garlic Base
tomato paste 2 tsp.  
salt & pepper to taste  

Directions:
 Pour the wine over the beef in a glass or ceramic bowl. (metal will give the wine an "off" taste). Cover and refrigerate for 3 hours to marinate.

Reserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 minutes in enough water to cover. Drain and pat dry. (This rids the bacon of smokiness and some fat.) In a dutch oven, saute the baon in olive oil over medium heat until crisp. Drain on paper towels. Pour off all but 2 T. of the drippings.

Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. with a slotted spoon, remove each batch to a bowl.

Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat.

Heat the water and Redibase in a saucepan to make a broth.. Pour out any drippings that remain in the dutch oven. Melt the butter over medium heat in the dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. When the paste is a dark golden brown, stir in the broth. Simmer a minute or two, then stir in the tomato paste, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade.

Quickly bring to a boil. Cover and bake in a preheated 325° F oven about 2 hours. If the sauce gets too thick, thin it with the extra cup of broth.