Ingredients: |
Ingredients: 2 Tbsp. olive oil
6 slices bacon, cut into 1-inch lengths
2 lb. beef stew meat, cut into 1-inch cubes
freshly ground pepper to taste
10 small leeks, well washed with 2-inches of green left on (I use green onions)
6 carrots, peeled and cut into 3-inch lengths
2 Tbsp. granulated sugar
1 1/2 c. beef broth
1 1/2 c. burgundy wine
2 Tbsp. unsalted butter
2 Tbsp. currant jelly
2 tsp. dried thyme
8 small new red potatoes, cut in half
6 cloves garlic, peeled and minced
6 ripe plum tomatoes, seeded and chopped (I use large can whole tomatoes)
1/2 c. chopped Italian parsley
Buttered noodles (optional)
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Directions: |
Directions:Preheat oven to 350º F
Heat olive oil in a large skillet. Add bacon and cook until crispy. Remove bacon and place in heavy, flameproof casserole.
Brown stew beef in skillet in small batches, sprinkling with pepper. Remove to casserole with bacon.
In same skillet, quickly saute leeks and carrots, sprinkling with sugar to caramelize. Remove from skillet and reserve.
Add beef broth and wine to skillet and bring to a boil, scraping up brown bits. reduce heat, add butter, red currant jelly and thyme, cook for a minute more. Pour over beef in casserole.
Add potatoes and garlic to casserole and bring to a boil. Cover, place in oven and bake for 45 min.
Remove from oven, add reserved leeks and carrots, plus the plum tomatoes, and 1/2 c. parsley. Stir gently and bake in over, uncovered, for an additional 45 min. or until beef is tender. Garnish with parsley.
Great served over buttered noodles. |
This recipe for Beef Burgundy Vegetable Medley is from