Steak & bacon stew!

steakstew2Yeah, so, Red Angus beef quick-fry steaks were on sale this week, so I came home with several pounds of these steaks last night. And I do mean several pounds. Last night, we just simply had fried steak and asparagus in garlic butter. And that was so good that I ate it before I remembered to take a picture — sorry!

Here’s what I did tonight:

Ingredients

  • 1 lb quick-fry steaks, cut up into bite-sized pieces
  • 3 Tbsp flour
  • 2 Tbsp Club House Red Pepper & Garlic seasoning
  • 1 Tbsp Lowry’s seasoned salt
  • 2 tsp paprika
  • 1-2 tsp freshly cracked black pepper
  • 2 Tbsp butter
  • 2 Tbsp oil
  • 1/3 C red wine or Jack Daniel’s (optional)
  • 2 shallots, finely chopped
  • 2-3 celery ribs, chopped
  • 2 large carrots, cut into medallions
  • 2-3 Tbsp minced garlic
  • 5-6 C beef broth
  • 2 Tbsp steak sauce
  • 3-4 Tbsp favourite steak barbecue sauce (I use Bullseye Guinness bbq)
  • 1 Tbsp dried oregano
  • a few shakes powdered thyme
  • a few shakes powdered sage
  • 1-2 Tbsp finely chopped fresh parsley
  • 3-4 dashes Worcestershire sauce
  • 1 C pre-cooked, cubed mini potatoes
  • 2 bay leaves
  • 1 C frozen corn
  • 1.5 C frozen peas
  • 1/2 box pre-cooked bacon, diced
  • 1 quart sliced, washed mushrooms
  • 1 Tbsp butter
  • 1 C light cream
  • 2 Tbsp flour
  • salt & pepper to taste

Method

  1. In a bowl, toss steak meat together with flour, red pepper & garlic seasoning, seasoned salt, paprika and black pepper until fully coated.
  2. In a large Dutch oven pot over a medium heat, heat the butter and oil, then add the meat and brown on all sides. Once browned, remove meat.
  3. Deglaze the pot with the alcohol. Add shallots, celery and carrots. Sautee in the JD or wine for a few minutes until shallots are tender.
  4. Add garlic and mix together with the rest of the veggies well, cooking a moment.
  5. Add the broth, steak sauce, barbecue sauce and the browned meat. Give it all a stir, then add the oregano, thyme, sage, parsley, Worcestershire, potatoes and bay leaves.
  6. Raise temperature (high-medium) and bring to just a rolling boil, then lower the heat, cover and simmer for 30 minutes.
  7. Lightly saute the mushrooms in 1 Tbsp butter and set aside. Saute the bacon for a minute or two in the same pan, then drain and set aside.
  8. Remove lid and add corn, peas, bacon and mushrooms. Raise the heat to high-medium.
  9. In a bowl, whisk together the cream and flour. Once the pot is boiling again, slowly stir in this slurry until you get the thickness and colour you want.
  10. Lower heat to a simmer and give it a few more minutes to fully meld all the flavours and cook the peas and corn thoroughly.
  11. Carefully, as this will be molten hot now, test the taste and see if it needs any more seasoning.
  12. Serve with bread for dipping on the side.

This makes a HUGE Dutch oven pot of stew. It could also be a soup. It’s more like a thick, chunky soup, in truth. Very hearty!

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