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CATEGORY CUISINE TAG YIELD
Meats 4 Servings

INGREDIENTS

1 T Olive or sunflower oil
625 g Lean braising steak, cubed
1 1/4lb
3 Back bacon rashers, derinded
and
chopped
2 Celery sticks, sliced
3 Carrots, sliced
1 T Plain wholemeal flour
300 Red wine, 1/2 pint
450 Beef stock, 3/4 pint
2 Garlic cloves, crushed
1 Bay leaf
1 Bouquet garni
12 Onions
Salt and pepper
Chopped fresh parsley, to
garnish

INSTRUCTIONS

Preheat the oven to 200øC, 400øF.  Heat the oil in a large saucepan
and cook the meat for a few minutes  until browned. Using a slotted
spoon, transfer the meat to a large  casserole dish.  Cook the bacon,
celery and carrots in the remaining oil for a few  minutes. Stir the
flour into the mixture and cook for 2 minutes.  Gradually add the wine,
stock, garlic, bay leaf, bouquet garni and  seasoning. Bring to the
boil and pour immediately over the meat in  the casserole dish.  Cover
the casserole and cook in the oven for 2 hours or until the  meat is
tender. Stir in the onions 30 minutes before the end of the  cooking
time.  Remove the bay leaf and bouquet garni. Adjust the seasoning and
serve  immediately, garnished with chopped parsley.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 247mg
Potassium: 754.5mg
Carbohydrates: 29.8g
Fiber: 7.9g
Sugar: 12.7g
Protein: 5.5g


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