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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This is wonderful. The first time I made it, I was expecting guests from out of town. Weather prevented them from arriving and that left my friend and me. We ate the WHOLE pot! The 4 to 12 hours marinating time are well worth it. This wonderful French stew also freezes and reheats really well. Ingredients:
2 lbs chuck or 2 lbs sirloin tip steaks |
1 cup red wine or 1 cup apple juice |
2 tablespoons canola oil |
1/2 teaspoon black pepper, freshly ground |
1 teaspoon salt |
1 bay leaf, crumbled |
1/2 teaspoon thyme |
1 garlic clove, cut in half |
2 medium onions, thinly sliced |
4 carrots, unpeeled and thinly sliced |
6 slices bacon, diced |
1 1/2 lbs fresh tomatoes (or 1 large can) |
all-purpose flour (for rolling meat) |
Directions:
1. Cut meat into cubes about 1 to 1-1/4 and place in a NON-METAL bowl.
2. Pour wine or apple juice over, then add the oil, seasonings, onions and carrots.
3. Roll the meat around in this mixture, then cover and refrigerate at least 4 hours, preferably overnight.
4. To prepare, fry the diced bacon in a large pot.
5. In the meantime, drain the meat, reserving the marinade, and roll each piece in flour.
6. Add to the bacon and sear lightly.
7. Add the tomatoes, then the marinating mixture (you can discard the carrots and onions, if desired - your choice).
8. If there is not enough liquid to cover the meat, add some water.
9. Slowly bring to a simmer, stirring often.
10. Cover and place in a 325 F oven for 3 hours.
11. Skim off fat, if necessary, and check for seasonings.
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