Directions: |
Directions:Simmer bacon in water for 6-10 minutes and set aside to dry. Heat olive oil in a large dutch oven then fry your blanched bacon. Remove bacon from olive oil when crisp and set aside. Season the beef generously with salt and pepper, then brown in the olive oil and bacon fat on all sides. Set browned beef aside. Add carrots and onions to olive oil and lightly brown. Remove veggies and return the beef to the pot. Add flour and large pinch of salt and pepper. Mix to coat beef well with the flour and cook until the flour begins to lightly brown and that "raw flour" smell is gone. Be sure to do this on a medium low heat and stir CONSTANTLY so as not to burn the flour. Add brandy and stir constantly until the alcohol has evaporated, 5-10 min. Add tomato paste and garlic and stir to coat the beef well. Add vegetables, wine, broth, herbs and a small pinch of salt and pepper. Bring to a simmer, then bake covered for 1 hour at 325F. Remove from oven, add mushrooms, about 1 tbsp. of white sugar and return to oven, covered, for an additional 1 1/2 hrs. Remove beef and vegetables from dutch oven and place in a serving dish to keep warm. Boil the sauce rapidly to thicken it. Taste the sauce and add salt and pepper or sugar if desired. Place sauce in a separate bowl. Chop cooked bacon and crumble over meat and vegetables. Cover beef and veggies with some sauce at the table prior to serving. |
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Notes: |
Personal
Notes: Yes, this recipe has a lot of ingredients and a lot of steps, however it is well worth it. This recipe is a show stopper that I have made more times than I can count. The key is to make it with 2 bottles of wine. One for cooking and one for the cook! If you have a dinner party, this will impress EVERYONE. It always did every time I made it anyway! Serve this dish over buttered parsley egg noodles with a green salad on the side with buttermilk ranch dressing (the dressing is in this book, how convenient!).
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