Recipe: French Canadian Voyageur Stew (using bacon and wild rice)

FRENCH CANADIAN VOYAGEUR STEW

3/4 pound bacon, sliced
2 pounds boneless beef, cut in 1-inch pieces
3/4 cup flour
1 (16 ounce) can small onions
1/2 pound cut baby carrots
1 1/2 cups white wine
1 cup burgundy wine
1 (10 ounce) can beef consomme
1 tablespoon ketchup
1 bay leaf
1 teaspoon minced garlic
3/4 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup water
3 tablespoons flour
3 cups cooked wild rice
1/2 cup fresh mushrooms
2 tablespoons chopped parsley

Saute bacon until crisp in Dutch oven. Remove bacon; reserve drippings. Crumble bacon and set aside.

In a paper bag, shake about half the beef and 3/4 cup flour.

Brown beef in 1 tablespoon of the reserved drippings, then remove and set aside. Do same with rest of beef, adding additional drippings as needed.

Return all to Dutch oven. Add onions, carrots, wines, consomme, herbs (except parsley), ketchup, salt, and pepper.

Cover and bake (stovetop on low or in oven at 325 degrees) an hour or so, stir, bake until meat is tender.

Combine the 3/4 cup water with 3 tablespoons flour until smooth. Stir into stew along with wild rice, mushrooms, and parsley.

Continue cooking, uncovered, until stew is thickened, about 30 minutes.

Source: Rocky Mountain House