Prep 30 mins
Cook 3 hrs
This is wonderful. The first time I made it, I was expecting guests from out of town. Weather prevented them from arriving and that left my friend and me. We ate the WHOLE pot! The 4 to 12 hours marinating time are well worth it. This wonderful French stew also freezes and reheats really well.
- 2 lbs chuck or 2 lbs sirloin tip steaks
- 1 cup red wine or 1 cup apple juice
- 2 tablespoons canola oil
- 1⁄2 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1 bay leaf, crumbled
- 1⁄2 teaspoon thyme
- 1 garlic clove, cut in half
- 2 medium onions, thinly sliced
- 4 carrots, unpeeled and thinly sliced
- 6 slices bacon, diced
- 1 1⁄2 lbs fresh tomatoes (or 1 large can)
- all-purpose flour (for rolling meat)
- Cut meat into cubes about 1" to 1-1/4" and place in a NON-METAL bowl.
- Pour wine or apple juice over, then add the oil, seasonings, onions and carrots.
- Roll the meat around in this mixture, then cover and refrigerate at least 4 hours, preferably overnight.
- To prepare, fry the diced bacon in a large pot.
- In the meantime, drain the meat, reserving the marinade, and roll each piece in flour.
- Add to the bacon and sear lightly.
- Add the tomatoes, then the marinating mixture (you can discard the carrots and onions, if desired - your choice).
- If there is not enough liquid to cover the meat, add some water.
- Slowly bring to a simmer, stirring often.
- Cover and place in a 325 F oven for 3 hours.
- Skim off fat, if necessary, and check for seasonings.