- 3 lbs beef (Chuck or Bottom round)
- Flour for dredging
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ Cup Vegetable Oil (more if necessary)
- 2 oz Butter
- 1 Large Yellow Onion
- 6 rashers of bacon diced
- 4 cloves of garlic
- ¾ Cup dry red wine
- 3 Cups beef broth
- ¼ Cup Balsamic Vinegar
- 1 tsp crushed bay leaf
- 1 Lb of carrots, peeled & cut into 1 inch chunks
- 1 Lb of Potatoes, peeled & cut into 1 inch chunks
- ½ Lb of Parsnips, peeled & cut into 1 inch chunks
- ½ Lb of roma tomatoes, peeled, cored & diced or 1 12 oz can of diced tomatoes
- Chopped parsley for garnish
Directions
Combine flour, salt & pepper in a bowl
Cut beef into 1 inch cubes and roll in flour mixture to coat.
In Dutch oven heat oil add the beef and sauté until brown 5 or 6 minutes remove beef from pan and set aside. Lower the
heat to medium and melt the butter, sauté onions, garlic & bacon for 3 to 5 minutes, add the wine and deglaze the
bottom of the pan. Return meat to pan along with stock, vinegar and bay leaf. Simmer for 1 hour at low temperature add
Vegetables and continue to simmer until they are tender. Garnish with chopped parsley and serve with hot bread and a
big stein of beer or a glass of Hopler Pinot Noir or your favorite red wine.
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com
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