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4 pound Sirloin, Cut Into Cubes
2 cup Red Wine
8 ounce Bacon, Cut Up
2 tablespoon Olive Oil
2 large Onions, Chopped
2 Carrots, Sliced (thinly)
4 tablespoon Butter
4 tablespoon Flour
4 cup Chicken Broth
2 large Garlic Cloves, Sliced (thinly)
2 teaspoon Tomato Paste
1½ teaspoon Salt
½ teaspoon Pepper
Marinate the beef in the wine 3 hours, covered, in the refrigerator. Reserving the marinade, drain and dry the beef . Simmer the bacon 10 mins in enough water to cover. Drain and pat dry. In a dutch oven saute the bacon in olive oil until crisp. Drain . Pour off all but 2 tb of the drippings. Brown the beef cubes in batches. Remove each batch to a bowl. Saute the onions and carrots in the drippings until wilted and beginning to brown, 7 mins. Remove with a slotted spoon to the bowl of meat.
Heat 3/4 of the broth in a saucepan. Pour out any drippings that remain in the dutch oven. Melt the butter in the dutch oven, then stir in the flour. When the paste is a dark golden brown, stir in the broth. Simmer briefly, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade. Quickly bring to a boil. Cover and bake in a preheated 325f oven 2 hours. If the sauce gets too thick, thin it with the extra cup of broth.
2 cup Red Wine
8 ounce Bacon, Cut Up
2 tablespoon Olive Oil
2 large Onions, Chopped
2 Carrots, Sliced (thinly)
4 tablespoon Butter
4 tablespoon Flour
4 cup Chicken Broth
2 large Garlic Cloves, Sliced (thinly)
2 teaspoon Tomato Paste
1½ teaspoon Salt
½ teaspoon Pepper
Marinate the beef in the wine 3 hours, covered, in the refrigerator. Reserving the marinade, drain and dry the beef . Simmer the bacon 10 mins in enough water to cover. Drain and pat dry. In a dutch oven saute the bacon in olive oil until crisp. Drain . Pour off all but 2 tb of the drippings. Brown the beef cubes in batches. Remove each batch to a bowl. Saute the onions and carrots in the drippings until wilted and beginning to brown, 7 mins. Remove with a slotted spoon to the bowl of meat.
Heat 3/4 of the broth in a saucepan. Pour out any drippings that remain in the dutch oven. Melt the butter in the dutch oven, then stir in the flour. When the paste is a dark golden brown, stir in the broth. Simmer briefly, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade. Quickly bring to a boil. Cover and bake in a preheated 325f oven 2 hours. If the sauce gets too thick, thin it with the extra cup of broth.
