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Categories:
bacon boneless beef salt garlic tomato sauce water red wine orange peel oregano thyme carrots potatoes
Viewed: 7 - Published at: 9 years agoIngredients
- 4 slices bacon, cut in 1-inch pieces
- 2 1/2 lb. boneless beef (chuck or round), cut in 1-inch cubes
- salt and pepper
- 2 cloves garlic, minced
- 2 (8 oz. each) cans tomato sauce with onions
- 1 1/2 c. water
- 1/2 c. dry red wine
- 2 to 3 tsp. grated orange peel (if desired)
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 8 carrots, sliced diagonally
- 4 medium potatoes, quartered
Method
- In a 3-quart Dutch oven, cook bacon until crisp; remove, drain and reserve.
- Sprinkle beef with salt and pepper.
- Brown beef with garlic in bacon drippings; stir in tomato sauce, onions, water, wine, orange peel, oregano, thyme and 1/4 teaspoon pepper.
- Simmer, covered, for 1 hour.
- Add carrots and potatoes; simmer, covered, 30 minutes more or until vegetables are tender.
- Uncover and simmer 15 minutes more until slightly thickened.
- To serve, garnish with reserved bacon.
- Makes 8 to 10 servings.
