Lavender Highland Beef Stew
Lavender Highland Beef Stew
Prep Time
Serves 3 to 4 people
Type
Main
Ingredients
- 2 lbs (1 kg) Highland stewing beef, cubed
- 1 1/2 cups good red wine
- 2 tbsp flour
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 large garlic clove, minced
- 2 slices bacon, diced
- 1 cup beef stock
- 2 large carrots, cut in chunks
- Bouquet garni (parsley, thyme, rosemary, bay leaf)
Instructions
- Preheat oven to 300ºF.
- Place beef in a bowl and cover with red wine to marinate in the refrigerator several hours or overnight.
- Reserve marinade. Pat beef dry and dredge with flour seasoned with salt and pepper.
- Sauté onions, garlic and bacon in oil in a heavy casserole.
- Add beef and brown on all sides.
- Pour in reserved marinade and stock.
- Bring to a boil and be sure to scrape up the browned bits from the bottom of the pot.
- Add carrots and bouquet garni.
- Cover casserole and place in oven.
- Cook for 1 ½ hours, stirring occasionally.