| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 2 | lb | Lean stewing beef |
| 2 | Sl Bacon; diced | |
| 2 | Doz tiny boiling onions | |
| 1 | tb | Red wine vinegar |
| 1 | tb | Brown sugar |
| 1 1/2 | c | Dry red wine |
| Salt and pepper to taste | ||
| 2 | Buds garlic; minced | |
| 1 | ts | Fresh thyme OR |
| 1/2 | ts | Dried thyme |
| 1 | ts | Beef stock base |
| 2 | Strips orange peel | |
| 2 | tb | Cornstarch |
| 2 | tb | Parsley; chopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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