Recipe by Kittencal@recipezazz
This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.
Top Review by rmfrey47
This dish is worth the work!!! I have made it thee times in the last month for company, everyone went back for seconds. The crusty dipping bread is a must, did not use garlic bread. I made it one time without the brandy, not as good. I don't think its necessary to reduce the sauce, I forgot to and still enjoyed it. GREAT DISH
- 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 See How It's Made
- 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.