Beef En Daube
Ingredients
2 lb lean stewing beef
2 sl bacon, diced
2 doz tiny boiling onions
1 tbsp red wine vinegar
1 tbsp brown sugar
1 1/2 cup dry red wine
1 salt and pepper to taste
2 buds garlic, minced
1 tsp fresh thyme or
1/2 tsp dried thyme
1 tsp beef stock base
2 strips orange peel
2 tbsp cornstarch
2 tbsp parsley, chopped
Preparation
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.
Servings: 6
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