Title: Beef En Daube
Categories: Meat
Yield: 6 Servings
| 2 | lb | Lean stewing beef |
| 2 | | Sl Bacon; diced |
| 2 | | Doz tiny boiling onions |
| 1 | tb | Red wine vinegar |
| 1 | tb | Brown sugar |
| 1 1/2 | c | Dry red wine |
| | | Salt and pepper to taste |
| 2 | | Buds garlic; minced |
| 1 | ts | Fresh thyme OR |
| 1/2 | ts | Dried thyme |
| 1 | ts | Beef stock base |
| 2 | | Strips orange peel |
| 2 | tb | Cornstarch |
| 2 | tb | Parsley; chopped |
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.