In a large frying pan, fry bacon until almost crisp. Remove pan from heat. Place bacon on paper towel.
2
Chop bacon & place in Dutch oven. Sprinkle beef with pepper, brown beef over high heat, several pieces at a time, until well browned.
3
Put browned beef in Dutch oven. Reduce heat in pan & lightly brown carrots, bell peppers & garlic. Add to Dutch oven.
4
Sprinkle contents of Roasted Pepper Dip Mix over beef & vegetables, coating evenly. Reduce heat under frying pan to low, add tomato paste & sugar; fry about 3 mins. Add wine & 5 ml (1 tsp) salt, bring to boil. Add to Dutch oven, return to boil.
5
Reduce heat & simmer, covered, until beef is almost tender (about 90 mins).
6
Check occasionally to see if sauce is too thick. Add water, if necessary.
7
Meanwhile, using same frying pan, melt butter, brown onions. Place browned onions in a bowl.
8
Sauté mushrooms until golden brown. Add to onions. Set aside.
9
After 90 minutes, stir onions & mushrooms into beef mixture. Cover & simmer another 20 mins, until meat & veggies are tender.
10
Dissolve corn starch in a small amount of water; stir into stew to thicken (about 1 minute).
11
Serve with either crusty french bread (baguette), garlic mashed potatoes or rice.
In a large frying pan, fry bacon until almost crisp. Remove pan from heat. Place bacon on paper towel.
2
Chop bacon & place in Dutch oven. Sprinkle beef with pepper, brown beef over high heat, several pieces at a time, until well browned.
3
Put browned beef in Dutch oven. Reduce heat in pan & lightly brown carrots, bell peppers & garlic. Add to Dutch oven.
4
Sprinkle contents of Roasted Pepper Dip Mix over beef & vegetables, coating evenly. Reduce heat under frying pan to low, add tomato paste & sugar; fry about 3 mins. Add wine & 5 ml (1 tsp) salt, bring to boil. Add to Dutch oven, return to boil.
5
Reduce heat & simmer, covered, until beef is almost tender (about 90 mins).
6
Check occasionally to see if sauce is too thick. Add water, if necessary.
7
Meanwhile, using same frying pan, melt butter, brown onions. Place browned onions in a bowl.
8
Sauté mushrooms until golden brown. Add to onions. Set aside.
9
After 90 minutes, stir onions & mushrooms into beef mixture. Cover & simmer another 20 mins, until meat & veggies are tender.
10
Dissolve corn starch in a small amount of water; stir into stew to thicken (about 1 minute).
11
Serve with either crusty french bread (baguette), garlic mashed potatoes or rice.
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