| 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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