Beef Stew

Ingredients:

• 1 lb lean stew beef
• ¼ lb bacon, cut in ½” slices
• 1 Tbsp Chef François Classic Seasoning
• ¼ cup red wine
• 2 Tbsp vegetable oil
• 2 Tbsp all purpose flour
• 2 cups brown sauce or demi-glace
• 1 tsp tomato paste
• 3 cloves garlic, whole
• 3 white onions, peeled and cut into ¾” pieces
• 3 large carrots, peeled and cut into ¾” pieces
• 4 celery stalks, cut into ¾” pieces
• ½ leek stalk, cut into ¾” pieces
• 1 large parsnip, peeled and cut into ¾” pieces
• ½ small turnip, peeled and cut into ¾” pieces
• 1 bay leaf
• 3 cloves, whole
• 3 large potatoes, peeled and cut into ¾” pieces

Process:

1. Bring large pot to medium high heat.
2. Sear the beef, bacon, onions and garlic in vegetable oil. Stir occasionally until beef is seared on all sides.
3. Add tomato paste, stir.
4. Add flour, stir.
5. Deglaze with red wine.
6. Remove beef, bacon, onion and garlic mixture to crock pot or oven roasting pan.
7. Add brown sauce to beef and bacon mixture.
8. In same large pot over medium heat, sear onions, carrots, parsnip, leek, celery and turnip and add to crock pot or oven pan.
9. Wrap bay leaf and cloves in cheese clothe. Add to crock pot or oven pan.
10. Make a well in the stew and add potatoes. Keep them covered with brown sauce.
11. Cover and cook for 1½ – 2 hours until beef is tender.
12. Remove bay leaf and cloves.