Provided by Christine Muhlke
Categories dinner, for one, main course
Time 3h
Yield Serves 1 or 2
Number Of Ingredients 15
Steps:
- Brown the bacon in a heavy 3 1/2-to-4-quart saucepan. When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
- Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper. Add the olive oil to the pan, and when it's hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total. Transfer the meat to the bowl of bacon. Brown the remaining beef and add to the same bowl.
- Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes. Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock. Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
- Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes. Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce. The dish benefits from sitting overnight in the refrigerator.
Nutrition Facts : @context http, Calories 797, UnsaturatedFat 21 grams, Carbohydrate 37 grams, Fat 32 grams, Fiber 6 grams, Protein 71 grams, SaturatedFat 10 grams, Sodium 1801 milligrams, Sugar 7 grams, TransFat 1 gram
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