Beef Stew In Red Wine
|Bacon strips||4 , each cut in 1-inch pieces|
|Beef stew meat||2 1⁄2 Pound|
|Small boiling onions||1⁄2 Pound|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced or mashed|
|Orange peel strip||1 , pare with a vegetable peeler (1 Large Orange)|
|Beef stock||1 Tablespoon (Plus 1 Cup Water)|
|Finely chopped parsley||1 Tablespoon|
Brown bacon in a heavy frying pan and remove meat.
Season beef with salt and pepper; add to the hot bacon drippings and brown on all sides.
Transfer meat and crisp bacon to a 3-quart ovenproof casserole.
Add small onions to the drippings and brown lightly; set aside.
Sprinkle flour into the drippings and let brown slightly.
Gradually stir in wine and brandy.
Add garlic, marjoram, thyme, orange peel, beef stock base, water, and the medium-sized onion stuck with cloves.
Bring to a boil and pour over meat.
Cover casserole and place in a moderately slow oven (325°) for 2 to 2 1/2 hours, or until meat is almost tender.