3 lbs stew beef, cut into 1 inch cubes
6 strips of bacon (applewood or maple cured best)
2 large garlic cloves, minced
1 large onion, chopped
8 medium carrots, sliced
4 stalks celery, sliced
2 medium whole tomatoes, chopped or use canned
1 cup small whole mushrooms
6 whole peppercorns
1 tsp salt
2 bay leaves, crumbled
2 tbls chopped parsley
1/8 tsp marjoram
1/8 tsp thyme
1 cup beef bullion
1 oz brandy
1 ½ cups cabernet wine
1) In a large skillet, fry bacon and when browned remove, cool, cut into 1 inch pieces and put into a large casserole dish/pan.
2) Using the same skillet, add the garlic and then brown the beef pieces. When the meat is browned add the bandy and cook for 2 minutes. Remove the meat to the casserole.
3) In the same skillet, brown the mushrooms and add them to the casserole.
4) Next, in the same skillet, slightly sauté the celery and carrots and add them to the casserole.
5) Add the tomatoes and onion to the casserole and sprinkle the spices (peppercorns, salt, bay leaves, parsley, marjoram and thyme) over the top of the mixture.
6) Next, in the same skillet, add 1 cup wine and the bullion and bring to a low boil stir the bottom of the skillet to loosen the particles. Pour this mixture into the casserole and add ½ cup wine.
7) Cover casserole and bake at 300 degrees for 3 hours.
Reference:
- Healthy Apple Bran Muffins
- The World’s Best Zucchini Bread
- The World’s Best Beer Chicken
