Thursday, December 17, 2009

Savory Bacon Herb Stew

At the end of a long ride, hayride, any meal while
camping, or just wanting a meal thats tasty(just plain
good), This is my cats meow, of stews!
This recipe is cut into thirds and now serves 6.

8strips thick-bacon, chopped   1teaspoon salt
1/3cup unbleached all-purpose flour
1teaspoon ground black pepper   1teaspoon dried
thyme or sage leaves   3/4cup chopped onions
1-1/2cups strong coffee  2-1/2lbs beef chuck
or bottom round cut into 1-1/2 inch cubes
3tablespoons chili sauce  2tablespoon malasses
2tablespoon worcestershire sauce  18 small boiling
onions(peeled)  6 small red potatoes(peeled and
quarted)   4 carrots pelled cut into 1-1/2 lengths
chopped fresh parsley for garnish

In a dutch oven over mediun-low heat cook bacon
slowly to render fat. Remove cooked bacon with
slotted spoon, set aside.

Combine the flour, 1teaspoon of salt, pepper and
thyme, or sage.  Pat (meat) beef cubes dry and toss 
with the flour mixture.

Over medium high-heat, brown the beef in the bacon
drippings, working in batches if necessary. Remove
the browned meat and set aside. Add chopped onion
to the pan and cook 1 to 2 minutes.

Stir in the coffee, chili sauce, molasses, worcestershire
and reserved beef and bacon. Cover and simmer, cover
for 30 minutes. Stir in potatoes, carrots, and add more
water, if necessary.

Continue to simmer the stew partially covered, for 30
minutes until potatoes and carrots are tender. Add salt
to taste and serve garnished with fresh parsley

History: not known if great grand mother came up with
this recipe, of if it was given to her, by friends sharing
their secert meals.

Stews mixens:this is not the same recipe made by great
grandmother. Worcestershire sauce was added, so as I
was told around the late 1920's, and today I use Essent-
ial oils Thyme or Sage and added at the very end, after
stew is removed from the heat source. Doing this pops
the herbal flavors, and you reap the benefit of this
essential oil.

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