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Add a photoRaciónes: 10
Ingredientes
- 4 lb Sirloin, cut in 1x2" cubes
- 2 c. Pinot noir or possibly other hearty red wine
- 1/2 lb Thickly sliced bacon, cut in 1/2" pcs
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Onion, minced
- 2 x Carrots, scraped and sliced thin
- 1/4 c. Butter
- 1/4 c. All-purpose flour
- 4 c. Chicken broth
- 2 lrg Garlic cloves, sliced thin
- 2 tsp Tomato paste
- 1Â 1/2 tsp Salt, or possibly to taste
- 1/2 tsp Pepper, or possibly to taste
Direcciones
- Pour the wine over the beef in a glass or possibly ceramic bowl (metal will give the wine an "off" taste). Cover and chill for 3 hrs to marinate.
- Reserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 min in sufficient water to cover. Drain and pat dry.
- (This rids the bacon of smokiness and some fat.) In a dutch oven, saute/fry the bacon in extra virgin olive oil over medium heat till crisp. Drain on paper towels. Pour off all but 2 Tbsp. of the drippings.
- Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl.
- Saute/fry the onions and carrots in the drippings till wilted and beginning to brown, about 7 min. Remove with a slotted spoon to the bowl of meat.
- Heat 3 c. of broth in a saucepan. Pour out any drippings which remain in the Dutch oven. heat the butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mix moving. When the paste is a dark golden, stir in the broth. Simmer a minute or possibly two, then stir in the tomato paste, salt, pepper and garlic. Add in the sauteed vegetables and meat. Stir in the reserved wine marinade.
- Quickly bring to a boil. Cover and bake in a preheated 325'F. oven about 2 hrs. If the sauce gets too thick, thin it with the extra c. of broth.
- TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in a covered casserole at 325'F. for about 20 min, or possibly till bubbly.
- You might add in freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes).
- Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 10 servings | |
| Calories 379 | |
| Calories from Fat 187 | 49% |
| Total Fat 20.95g | 26% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 837mg | 35% |
| Potassium 650mg | 19% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.8g | 1% |
| Protein 29.73g | 48% |
