Welcome to Lost Oak Winery's Blog.
As the weather cools down, soups and stews start to sound more and more appetizing. This beef and bacon stew is sure to please and is perfect for those cool fall and winter nights. Let us know what you think if you try it out in the comments!
Beef & Bacon Stew Recipe
- 1 bottle of dry red wine (Our Double Diamond Merlot would go perfectly)
- 2 1/2 lb boneless beef chuck roast
- 1 tsp. black pepper
- 1 tbsp salt
- 8 oz bacon
- 3 medium red onions
- 3 medium carrots (or 1 package baby carrots)
- 8 garlic cloves
- 4 large sprigs of fresh thyme or 2 tsp dried thyme
- 2 tbsp white Miso paste or 3 tbsp Miso broth (Japanese section at HEB, Miso & Easy Sauce)
- 2 tbsp flour
- 1 cup fresh parsley leaves
- Open bottle of red wine and pour yourself a glass.
- Cut chuck roast into 2"x2" cubes. They will look like large chunks (try for relatively even sized pieces)
- Quarter 3 red onions. Peel and cut up carrots.
- Crush 7 cloves of garlic and add to bowl with carrots.
- Cut bacon into one inch pieces and add to Dutch oven. Cook over medium heat until crisp (11-13 minutes). Remove bacon, leaving grease in pan.
- Increase heat and place meat in one layer to brown for 5-7 minutes. Then remove from pan.
- Reduce heat and place onions in pan on side and cook (undisturbed) for 2-3 minutes. Turn to other side and repeat for 2-3 minutes.
- Add carrots, garlic, thyme, and Miso seasoning with salt. Don't skip the Miso. It's an important ingredient.
- Sprinkle vegetables with 2 tbsp flour and stir for 30 seconds.
- Add the rest of the bottle of wine and cook for 2 minutes.
- Nestle beef and bacon into the pot and add just enough water to barely cover.
- Cook covered in 300 degree oven for 1 hour and 30 minutes.
- Uncover, stir, and return to oven until beef is very tender (30-60 minutes)
- Add more miso, salt, and pepper if needed.
- Serve with crusty bread or over mashed potatoes.
Easter is one of my favorite holidays. I guess because it brings the beautiful Texas Spring. Most of us will likely not soon forget this holiday. For most of us, it will probably be different than other Easters. Like many of our other events, our traditional Family Easter Celebration, April 11, has been cancelled. We plan to be back next year! The Estes family is fortunate to have family around us. Most of us have been at home for several weeks. Because the winery’s Spring/Easter photo op display is not here this year, we will just get the grandkids dressed up and put them in front of a newly leafed- out bush. Nevertheless, we will be practicing some social distancing. We will have an Easter Egg Hunt outdoors (rain or shine) and, weather permitting, an outdoor lunch on the deck. Rest assured, there will be food and wine - plenty of wine! Here is our menu:
Traditional Baked Ham paired with Blanc du Bois ( for the white wine drinkers), Mourvedre Rose for everyone, or Sadie (our new release) for the die hard, red drinkers. These wines also pair well with pork.
Asparagus Strata, which is a side dish that pairs well with ham or pork and wine.
Fresh fruit salad.
Fresh baked rolls (I bake them - not make them!)
Flan (you can get the mix in a box) paired with Orange Muscat and Easter Chocolate.
Below, you will find the recipe for Overnight Asparagus Strata. All of the ingredients can be ordered online and picked up curbside at your friendly HEB store!
OVERNIGHT ASPARAGUS STRATA
- 1 lb fresh asparagus, trimmed & cut into 1-inch pieces, cooked in the microwave for 2 minutes (may use frozen)
- 4-6 English muffins, split, toasted & then cut into large cubes (can substitute crusty French bread)
- 1 cup cubed ham (optional)
- 1/2 red pepper chopped
- 2 cups shredded colby-monterey jack cheese
- 6 eggs, beaten
- 1 tbsp. Dijon mustard
- salt & pepper to taste
- 1 can cream of asparagus soup (cream of mushroom may be substituted)
- 1 1/2 cups heavy cream (or half n half or milk)
- Layer bread, asparagus, red pepper, ham & cheese in a greased 9"x13" baking dish
- Whisk together the eggs, dijon mustard, salt & pepper, cream of asparagus soup, and heavy cream.
- Pour the mixture over the muffin/asparagus mixture.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- Bake, uncovered, at 375 degrees for 40-45 minutes until knife inserted comes out clean.