Stew (Brown Sauce)

- A GOOD one pot meal !!

- For a variation, add a little nutmeg

OR
add 3 Jalapeno peppers, and Butt Kickin’ Blacken

OR
add 1 small can pineapple, white wine , and 1/4 cup

soy sauce ILO the beef broth and red wine.

2 Pounds Stew Meat, Chuck
1 Can Beef Bouillon
1/2 Cup Red Wine
3 Cloves Garlic, grated
2 Pinches Black Pepper, ground
1 Each Onion, minced
3 Tablespoons Bacon Fat, melted
1 Dash Hickory Flavor
1 Dash Worcestershire Sauce

1.      Melt bacon fat in heavy pot with lid available.

2.      Dredge meat in flour, then brown over medium heat.

3.      Take meat out when done, then cook sliced onions in pot. Do this with the lid on in order to help the deglazing process.

4.      When onions are clear and soft, add the cold wine to finish the deglazing process.

5.      Place meat and ALL spices in at this time then cook slowly with the lid on for 1-1/2 - 2 hours. You'll know that the meet is done when it begins to brake up easily with a fork. Don't over cook it as the meet will become all stringy with no real texture left.

6.      You can easily add sliced carrots and potatoes during the last 1/2 hour of cooking.

 

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