This hardy stew will be a crowd favorite. The richness of the beef combined with the nutty flavor of the oats and the complexity of the wine make for a winner.
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| Prep Time | 30 minutes |
| Cook Time | 4 hours |
| Servings |
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Ingredients
- 1/2 cup GF Harvest Oat Groats
- 1 tablespoon olive oil
- 6 ounces rough chopped bacon
- 3 pounds stew meat chuck steak also works well
- 1 large carrot sliced 1/2 inch thick
- 1 large white onion medium dice
- 3 stalks celery sliced 1/2 inch thick
- 3 cloves minced garlic
- 1 pinch course salt and pepper
- 2 tablespoon GF Harvest Oat Flour
- 2-3 cups red wine depending on how strong you want the flavor
- 2-3 cups beef stock depending on how much wine you used
- 2 tablespoon tomato paste
- 1 tablespoon Beef Bullion
- 1 teaspoon fresh thyme chopped finely
- 2 tablespoon fresh parsley chopped finely
- 2 whole bay leaves
- 1 pound brown mushrooms quartered
- 2 tablespoon butter
Ingredients
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Instructions
- Preheat oven to 350 Heat oil in a large heavy roasting pan such as a dutch oven. Sauté the bacon over medium heat until crisp and remove from the pan. Sear the chunks of beef in the oil and bacon fat and remove from pan and put it with the bacon. Next sauté the carrots, onions, groats, celery, and garlic until lightly browned. Add the beef and bacon back to the pot and sprinkle with the GF Harvest oat flour. Add the salt and pepper and cook for 4-5 minutes. Add the remaining ingredients except mushrooms and butter. Bring to a simmer on the stove. Cover and transfer to the bottom rack on the oven. Cook for 3-4 hours until meat is tender. Sauté mushrooms in the butter and add to stew after it’s removed from the oven. You can also garnish with extra parsley if desired. Serves 12
Recipe Notes
Nutrition 100g: Energy 115 kcal, Fat 7g, Saturated Fat 2g, Cholesterol 20mg, Sodium 132mg, Carbohydrate 5g, Sugar 1g, Fiber 1g, Protein 6g
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