Looking for a way to step up your beef stew? Look no further!
2 lbs Lake Land Meats stewing bison or grass/grain fed stewing beef
1 bottle of Generation Seven Red wine
2 cups beef stock
8 oz Ontario mushrooms, sliced
6 Tree and Twig heirloom carrots peeled and sliced on the diagonal
6 large shallots or 3 medium red onions sliced
3 stalks of celery sliced on the diagonal
2 cloves Tree and Twig garlic, minced
¼ cup flour
3 tbsp soya sauce
2 tbsp tomato paste
½ tbsp Worcestershire sauce
½ tsp paprika
1 bouquet garni : A combination of herbs wrapped in cheesecloth pouch removed before serving
2 bay leaves
6 thyme sprigs
¼ cup chopped parsley
1 tsp black peppercorn
Salt and pepper to taste
Preheat oven to 400°F. Sprinkle flour and soya on the bottom of a large roasting pan. Add the meat. Toss meat with flour and soya sauce in the pan. Add the wine, tomato paste, paprika, Worcestershire sauce, minced garlic and give all ingredients a good stir. Add the bouquet garni. Cover and cook for 30 minutes.
Remove after 30 minutes to stir and add all vegetables except the mushrooms. Replace cover. Reduce heat to 350°F and let stew for 2 to 2½ hours or until meat is fork tender, stirring occasionally. Add the mushrooms with one hour left in cooking time. If more liquid is needed, add another 1 to 1½ cups wine or water throughout the cooking time when checking to stir.
Serve with an organic rustic baguette from de la terre Bakery in Vineland (http://www.delaterre.ca/)
Recipe courtesy of Tiffany Mayer, Freelance Journalist and a farm to table activist, Niagara