Sweet Merlot Beef Stew
4 slices bacon, rendered
2 lb chuck roast, cut into 2” pieces
1 1/2 t Salt
Freshly ground pepper
2 T Flour
1/4 C Paula Deen Merlot Steak Sauce
1 1/2 C Red Wine
1 1/2 C Water
1 t fresh thyme
2 Garlic Cloves, minced
1 lb Pearl onions
1/2 lb. Button Mushrooms, chopped
2 T Fresh parsley, chopped
In a medium saute pan fry bacon until crisp. Remove bacon and reserve. Brown beef slowly on all sides in the bacon fat. Sprinkle with salt, pepper and flour. Toss to coat evenly.
Place beef in a heavy 4 qt. saucepan.
Add reserved bacon (chopped), Paula Deen Merlot Steak Sauce, wine, water, thyme and garlic.
Cover and cook over low heat for 1 hour. Add onions to stew and cook for an additional 30 minutes.
In the final 10 minutes, add the mushrooms and parsley. Add additional water if necessary. Salt and pepper to taste. Serve along side crusty tuscan bread for dipping.
recipe courtesy of Paula Deen