Cooking Instructions
- 1
In a medium bowl, Rub Ground black pepper, Garlic powder and Worcestershire Sauce into stew meat. Set-aside.
- 2
Drain and rinse canned mushrooms.
- 3
Chop vegetables.
- 4
Heat a large pot to Med-High temperature and add Olive oil.
- 5
Fry stew meat from step 1 until surface turns white, then transfer the meat to a plate. Set-aside.
- 6
In the same pot (do not wash), stir-fry vegetables from step 2 & 3 onion becomes slightly transparent.
- 7
Add the meat from Step 5, and combine together.
- 8
Add Soup stock, Red wine, Tarragon, and Oats. Stir thoroughly. Bring to boil.
- 9
Reduce heat to Med-Low temperature, then add Bay leaves. Cover with a lid and cook until vegetables and beef are very tender, about 60-90 min. Discard the Bay leaves.
- 10
Transfer stew to serving bowls. Add Black pepper, Garlic powder, and Worcestershire Sauce to taste.
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