2 to 3pounds stew meat (or if you have access cattle ranch just use an arm roast)
1tablespoon Montreal Seasoning
1tablespoon canola oil
2-- garlic cloves
1slice Hickory Smoked Bacon
1/4teaspoon Kosher Salt
1/2cup red wine (whatever you would drink)
5cups beef stock
2cups carrots (about 6 large carrots)
2cups green beans
1pound new potatoes
1-- bay leaf
If you are using an arm roast, cube the meat into 2-inch cubes. In a small bowl, combine 2 tablespoons of the flour and Montreal Seasoning. Pour the flour mixture over the meat and mix to coat evenly.
In a large dutch oven or stew pot, heat the oil on medium-high. Once hot, add the beef and cook until browned, about 3 minutes. Be careful not to over crowd the pan. Note: You want a really good sear. Chances are you will have to do this in two batches if you have a smaller stew pot.
While this is browning, dice the onion and garlic.
Remove roast from dutch oven and set aside.
Reduce the heat to medium-low and add the onion, garlic and bacon into the pot. Add the salt to “sweat” the onion or get it to release all of those great flavors. Saute for about 5 to 8 minutes until the onions are translucent and the bacon has cooked through and melted.
Return the meat back to the pot on top of the onions. Turn the heat up to high and add the wine. With a wooden spoon stir the bottom of the pan.
Add the beef stock to the pot and bring to a boil. Once boiling, reduce the heat to low. Cover and simmer for 30 minutes.
While the beef is simmering, peel and slice the carrots, snap the beans and discard the tough ends, and slice the potatoes in half or quarter if they are large.
After the beef has been simmering for 30 minutes, add the potatoes, carrots, and the green beans.
Add the bay leaf and stir. Cover and simmer on low for 1 hour.
After 1 hour remove 1/2 cup of the stew stock. Add the remaining 1 tablespoon of flour and whisk until completely dissolved. Slowly return to the stew while stirring. Simmer for another 20 minutes. Remove bacon and bay leaf and discard. Add salt or pepper if needed.
—Recipe by Meredith Steele, In Sock Monkey Slippers