Sunday, March 22, 2009


serves 6-8

3 cups cabernet sauvignon wine or dry red wine
3 tablespoons maple syrup
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thickly sliced
2 garlic cloves, chopped
4 sprigs parsley
1 bay leaf
1 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon pepper

3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
1-2 tablespoon olive oil
1/2 lb lean thick-sliced bacon, cut into 3/8-inch strips
1 lb large white pearl onion, peeled
1/4 cup flour
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons tomato paste
1 cup cabernet sauvignon wine or dry red wine
1/2 teaspoon marjoram
3-4 potatoes, cubed
1/2 lb baby carrot
2 tablespoons chopped parsley (to garnish)

In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry. Discard the carrot; reserve the onion, parsley, and bay leaf separately. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes). Drain the bacon on paper towels. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside. Season 1/4 cup flour with the salt, pepper, and cayenne. Dredge the beef in the seasoned flour, shaking off any excess. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns. Add the reserved sliced onion to the pot and sauté until soft (5 minutes). Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute. Pour the reserved marinade into the pot and bring to a boil. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours. Add the baby carrots and simmer for 20 minutes. the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes). If the sauce is too thick, thin with 1/4-1/3 cup water. Remove and discard bay leaf; season with additional salt and pepper to taste. Serve garnished with chopped parsley.

courtesy of: Recipezaar, October 11, 2005

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