Chop the onion by first cutting in half, so the root is on each half.
Now slice the other way, use all the white part and 2 inches of the green part of the leeks.. Chop.
After that rinse very well. The way a leak grows it leaves sand and dirt between the layers.
Cut the carrots in to 1.5" jullien pieces.
Peal tand cube the turnips.
Wash and quarter the taters.
Boil the pearl onions for 5 minutes and then peal.
If you squeeze from the top in a pinching motion they tend to pop right out. ( I have fun doing this..it always get me in a giggle fit)
Then pinch off the root I bought precut and washed baby portaellos.
pounds of sirloin tip or chuck roast.
(ish) cubes.
Cook the 8 slices of bacon and reserve half the grease in another container.
Cook the steak in two sessions to avoid overloading the pan, season with salt and pepper. On the second go around use the reserved bacon grease.
A dutch oven will not do for this recipe...you need a really big pot.
Put the beef and bacon in your stock pot.
Add the turnips, onion, leeks, carrots, and sugar to the pan. Cook med-hi for 8 min.
Set aside.
Melt butter in the same pan.
Sautee the mushrooms.
Set aside with the other veggies.
Combine wine, stock or broth, tomato paste, jellyor wine, and thyme ...dry is ok if you rehydrate it first add two bay leaves (that you will remove before serving.
Cook for a couple of mins.
Pour liquid over meat, add potatoes and garlic. Bring to a boil, cover, simmer for 45 minutes.
The reserve veggies, turnips, onion, leeks, carrots, mushrooms, pearl onions, and parsely.
Add reserves to pot after 45 min simmer is done. Simmer for another 30-45min.
