|make your stomach happy||.||
by Stephanie Cloutier | 1 2 3 4
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Combine 1 Tbsp butter and 1 Tbsp of flour to make paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining butter and oil to medium heat, for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
Cook onions until translucent, for 3 minutes. Add bacon and cook until softened, for about 3 minutes. Then add the remaining vegetables of carrots, celery, turnip, parsley, thyme, rosemary, oregano and garlic, and cook for another 3 minutes. Add the butter and flour mixture, stirring to make sure all ingredients are well combined. Add beef, pour wine and stock to the top, as long as the liquid covers all of the ingredients. Bring to a boil and season with a good sprinkle of salt and ground pepper. Cover and simmer for 4 hours on low heat. Taste and add more salt and pepper as needed.