Ingredients:
4 ounces bacon, chopped ( pork or turkey)
1 lb round steaks, trimmed of fat & cut into 1/2-inch cubes
1/4 tablespoon paprika
1/4 teaspoon marjoram, crushed
2 tablespoons butter or 2 tablespoons margarine
3/4 cup onions, chopped
2 garlic cloves, minced
2 tablespoons flour
4 red potatoes, quartered ( unpeeled)
8 ounces shiitake mushrooms or 8 ounces chanterelle mushrooms, coarsely chopped
2 cups beef broth
1/4 cup cognac
1 tablespoon dark brown sugar
1 tablespoon tomato paste
1 teaspoon dried rosemary, crushed using mortar & pestle
4 teaspoons fresh thyme, chopped ( to garnish)
Directions:
Preheat oven to 350 F.
In a Dutch oven, cook the bacon over medium-high heat for 5 minutes stirring occasionally.
Remove bacon and set aside.
Season beef with paprika and marjoram and brown on all sides (1/2 lb at a time) in dutch oven (5-7 minutes per batch).
Remove beef and set aside.
Reduce heat to medium and cook onion and garlic in butter for 5 minutes, stirring often.
Mix in flour.
Add bacon, beef, and all other remaining ingredients except for thyme.
Bring to a boil over high heat.
Remove from heat.
Bake, covered in preheated oven until meat is tender (about 1 1/2 hours), stirring occasionally and adding more broth if needed.
Garnish each bowl with a tsp of chopped thyme.
Servings: Serve
Time preparation: 15 min.
Time total: 135 min.