Ingredients

• 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

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.