Buffet Beef Stew

Name: Buffet Beef Stew
Ingredients: 4 slices bacon, cut in 1-inch pieces; 2 1/2 lb. boneless beef (chuck or round), cut in 1-inch cubes; salt and pepper; 2 cloves garlic, minced; 2 (8 oz. each) cans tomato sauce with onions; 1 1/2 c. water; 1/2 c. dry red wine; 2 to 3 tsp. grated orange peel (if desired); 1/2 tsp. oregano; 1/2 tsp. thyme; 8 carrots, sliced diagonally; 4 medium potatoes, quartered

12 ingredients

8 steps

Ingredients

4 slices bacon, cut in 1-inch pieces
2 1/2 lb. boneless beef (chuck or round), cut in 1-inch cubes
salt and pepper
2 cloves garlic, minced
2 (8 oz. each) cans tomato sauce with onions
1 1/2 c. water
1/2 c. dry red wine
2 to 3 tsp. grated orange peel (if desired)
1/2 tsp. oregano
1/2 tsp. thyme
8 carrots, sliced diagonally
4 medium potatoes, quartered

Directions

1

In a 3-quart Dutch oven, cook bacon until crisp; remove, drain and reserve.
2

Sprinkle beef with salt and pepper.
3

Brown beef with garlic in bacon drippings; stir in tomato sauce, onions, water, wine, orange peel, oregano, thyme and 1/4 teaspoon pepper.
4

Simmer, covered, for 1 hour.
5

Add carrots and potatoes; simmer, covered, 30 minutes more or until vegetables are tender.
6

Uncover and simmer 15 minutes more until slightly thickened.
7

To serve, garnish with reserved bacon.
8

Makes 8 to 10 servings.