Ingredients:
8 slices bacon, coarsley chopped
3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes
1/2 cup all-purpose flour
2 teaspoons seasoning salt ( can use white salt)
black pepper
2 lbs small onion ( can use a small bag of frozen)
6 large carrots, cut into about 1-inch chunks
2 lbs small baby onions ( can use a small bag frozen)
2 tablespoons chopped fresh garlic ( or to taste)
2 1/2 cups beef broth
1/4 cup brandy
2 (750 ml) bottles dry red wine
2 lbs small white button mushrooms
2 tablespoons dried thyme
1 tablespoon brown sugar ( or to taste)
1 -2 tablespoon tomato paste
salt and black pepper
Directions:
Set oven to 350 degrees.
In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
Season the flour with seasoning salt and pepper.
Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
Add in chopped garlic and saute for 1 minute.
Remove the carrots and onions to a bowl.
Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
Return the beef and carrots, onions and bacon back to the pot.
Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
Season with salt and pepper.
Pour the liquid back over the beef and veggies.
Rewarm over low heat before serving.
Delicious!
Servings: 6-8
Time preparation: 30 min.
Time total: 120 min.