(Beef Stew With Red Wine)
2 lb. chuck steak, cut into
1 large onion, sliced
4 bacon slices, chopped
1 c. beef stock
1 onion, sliced
3 garlic cloves, sliced
6 peppercorns, lightly
1 bay leaf
1 c. red wine
1/4 tsp. salt
Mix together the ingredients for Marinade in a plastic
bag. Add the beef cubes. Seal the bag, then marinate in the
refrigerator for 5 or 6 hours or overnight, turning the bag
over occasionally. Drain the beef cubes, reserving the mari-
nade. Pat the beef cubes dry with paper towels. Strain the
marinade. Fry the onion with bacon in a Dutch oven until the
onion is softened and the bacon has rendered its fat. Add the
beef cubes, in batches, and brown on all sides. Stir in the
reserved strained marinade and the stock and bring to a boil.
Cover tightly and simmer gently for 2 hours until the meat is
tender and sauce is thick and reduced. Taste and adjust the
seasoning before serving.
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