Time: 3 hours
Quantity: A lot of stew


Ingredients

  • A few slices Bacon
  • 2lbs Beef
  • Two medium Onion
  • 1tbsp Scotch or bourbon
  • two large Carrot
  • 1lb Potatoes
  • 6 cloves Garlic
  • 1 cup Red wine
  • 1L Broth
  • 1 can Crushed tomatoes
  • 3 Bay leaves
  • 1 tbsp Thyme
  • 1 tbsp Worchestershire sauce
  • 1/2lb Mushrooms
  • 1 Lemon

Recipe:

  1. Cook bacon in oil until crispy, remove and reserve.
  2. Season beef with salt and papper then brown in the bacon oil in batches if necessary
  3. Remove beef from pan and brown the onion in the flavoured oil.
  4. Deglaze with a small amount of scotch. Not too much.
  5. Add carrot, garlic, potatoes, salt, pepper, and fry for 5 minutes on medium.
  6. Add a cup of red wine and allow to come to a boil to burn off some alcohol.
  7. Add crushed tomatoes (or ketchup if none), 1L of beef broth, bay leaves, thyme, worchestershire sauce
  8. Bring to a simmer, cover, and bake at 275F for two hours.
  9. Uncover and bake at 350F for 30 minutes to brown the top and boil off a little more alcohol.
  10. Zest the lemon into the broth and add salt, pepper, and lemon juice to taste.

Notes

probably add some worchester sauce at some point.

A relatively fatty cut of beef works best as the fat will geletanize and keep it juicy.

It is easy to bake this too long, in which case the potatoes will turn to mush. Its not the worst thing in the world, but annoying.