Ingredients Jump to Instructions ↓

  1. 2 pounds lean stewing beef

  2. 2 slices bacon -- diced

  3. 2 doz tiny boiling onions

  4. 1 tablespoon red wine vinegar

  5. 1 tablespoon brown sugar

  6. 1 1/2 cups dry red wine salt and pepper to taste

  7. 2 buds garlic -- minced

  8. 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

  9. 1 teaspoon beef stock base

  10. 2 strips orange peel

  11. 2 tablespoons cornstarch

  12. 2 tablespoons parsley -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute; stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt; pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings.


Send feedback