Gierula Family Beef Stew

Gauker Beef Stew

(recipe adapted from Judy’s On Cherry Restaurant which was printed in the Reading Eagle in 2003)

Serves 6 to 8 unless there are teenagers at the table

3 lbs. Gauker beef cubes

2 Tbsp. olive oil

Salt and pepper

2 teaspoons thyme

1/2 cup dry red wine or stock

6 slices of bacon, diced

2 small onions, chopped

2 cloves garlic, minced

2 Tbsps. tomato paste

2 Tbsps. brown sugar

6 cups chicken or beef stock

½ lb. mushrooms, halved

3 carrots, sliced

1 lb. potatoes, cut into bite size pieces

Preheat oven to 350 degrees.

Heat olive oil in a dutch oven and brown beef cubes on all sides, seasoning with salt, pepper and thyme.   Remove beef onto a plate and use red wine (or stock) to deglaze the pot. Remove the deglazing liquid and set aside. Cook bacon in dutch oven over med heat until cooked. Add onion and sauté until translucent then add garlic, tomato paste and brown sugar. Stir and cook over low heat for 2 to 3 minutes.

Increase temperature, add browned beef, reserved deglazing liquid and beef stock, and stir well. Bring the contents to a boil, cover pot and place in oven. Bake for one hour.

Remove pot from oven, add carrots, mushrooms and potatoes and return the covered pot to the oven. Cook for an additional 30 minutes.   Ladle stew into bowls and serve with salad and warm bread.

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