Quick Beef Stew

Well, well, well... a paycheck comes, and with it (not literally) a new camera. To celebrate my new picture-taking device (that I'm gradually learning how to use) I decided to cook a meal that has not yet been blogged about. Actually, I've made this dish a few times in the past month. It started when I had some frozen sirloin that I wanted to do something with. So, I looked up recipes online, and found several I liked. The one I am presenting (that I'm calling "quick beef stew") was largely inspired by a Rachel Ray recipe, but was modified slightly based on what I had in the kitchen (and felt like doing). Since I've made it a few times now, I've tried several different variations. I'm presenting the one I made this time, but it can certainly be tweaked to suit your needs.

The cast of characters

Since I was only cooking for myself, the amounts below would need to be adjusted to suit most situations. This is probably enough to satisfy two adults (I had leftovers with a little extra after that.

After adding the wine, but before the broth (I think)

The finished product

Quick Beef Stew

Ingredients:
1/2 lb beef sirloin, cubed
1-clove garlic, minced
4-5 mushrooms, sliced (I did relatively thick slices)
1/2 red onion, cut into large cubes
2-slices bacon, cubed
red wine
broth (I used chicken)
1-2 tbsp. flour
salt, pepper, & "other spices" to taste

Directions:

• Saute bacon over medium heat until cooked; remove bacon, keep bacon grease
• Raise heat to medium high and brown beef (in the bacon fat)
• Add garlic, mushroom, and onions. Saute until "sweaty"
• Add flour, stirring regularly to create a paste (less than 1-minute)
• Add red wine (1/2+ cup ), and stir, until a thick gravy forms
• Add back bacon pieces; add salt and pepper and other spices (I used herbes de provence this time, but have also used just rosemary and thyme, and to be honest, it would probably be fine with just the salt and pepper).
• Add broth until slightly thinner than your desired consistency
• Simmer, covered, for about 20-minutes
• Serve over noodles or mashed potatoes