Beef Stifado
INGREDIENTS:
2 lb Lean stewing beef 2 Buds garlic; minced
2 Sl Bacon; diced 1 ts Fresh thyme OR
2 Doz tiny boiling onions 1/2 ts Dried thyme
1 tb Red wine vinegar 1 ts Beef stock base
1 tb Brown sugar 2 Strips orange peel
1 1/2 c Dry red wine 2 tb Cornstarch
Salt and pepper to taste 2 tb Parsley; chopped
2 lb Lean stewing beef 2 Buds garlic; minced
2 Sl Bacon; diced 1 ts Fresh thyme OR
2 Doz tiny boiling onions 1/2 ts Dried thyme
1 tb Red wine vinegar 1 ts Beef stock base
1 tb Brown sugar 2 Strips orange peel
1 1/2 c Dry red wine 2 tb Cornstarch
Salt and pepper to taste 2 tb Parsley; chopped
Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute, stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings.