Beef en daube
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean stewing beef |
| 2 | Sl Bacon; diced | |
| 2 | Doz tiny boiling onions | |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Brown sugar |
| 1½ | cup | Dry red wine |
| Salt and pepper to taste | ||
| 2 | Buds garlic; minced | |
| 1 | teaspoon | Fresh thyme OR |
| ½ | teaspoon | Dried thyme |
| 1 | teaspoon | Beef stock base |
| 2 | Strips orange peel | |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Parsley; chopped |
Directions
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.