This wonderful dish was the main course at Susan’s 2012 Christmas luncheon.
from Susan Canada
Serves 8 – 10.
3-4 lbs. Beef, cut into 2” cubes (for my Christmas luncheon I used 4 lbs. of sirloin tips, but you can use whichever cut you prefer)
¼ lb. Bacon, cut into fine slivers
1 large Sweet Onion, finely chopped
1 lb. Baby Carrots
1lb. Pearl Onions
1lb. Mushrooms, (I used Baby Bellas) sliced or quartered
1 carton Beef or Veal broth, 32 oz. (I used Kitchen Basics Veal which they carry at McKinnon’s)
1 bottle Red Wine (I uses Pinot Noir, but whatever you prefer)
Salt & Pepper, to taste
1 to 2 tsp. Thyme
3-4 tbs. Tomato Paste
- Sauté bacon in a small amount of olive oil until browned. Remove from pan and add a little more oil and sauté onion until softened, but not browned. Dredge in flour and then brown beef cubes, adding more oil if needed.
- Combine bacon, onions, and beef in a Dutch oven or Crock Pot. Add in carrots, pearl onions and mushrooms & mix gently. Add broth, wine, tomato paste & seasonings. Simmer for about 2 hrs. on stove top or oven at 325 or in Crock Pot for about 4 on high/6 on low.
- Serve with noodles, spaetzle or rice.