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.

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