Beef In Red Wine

Recipe Ingredients

60		Streaky bacon - cut 5cm x 5mm
125		Small mushrooms - quartered
125		Small white onions - quartered
1		Chuck beef - cut in 4cm cubes
2 teaspoons	10ml	Sea salt
		Freshly ground black pepper
125		Red wine
125		Veal or chicken stock
125		Canned crushed tomatoes
3 tablespoons	45ml	Tomato paste
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Dried rosemary
1/4 teaspoon	1.3ml	Dried tarragon
6		Garlic - peeled
		And crushed
1 tablespoon	15ml	Cornstarch dissolved in
2 tablespoons	30ml	Cold water
2 tablespoons	30ml	Meat glaze - (optional)
2 tablespoons	30ml	Cognac or other brandy

Recipe Instructions

Place bacon strips in 2. 5 liter souffle dish. Cook uncovered at 100 % for 4 minutes. Remove from oven. Remove bacon to paper towel to drain, and reserve.

Stir mushrooms and onions into hot fat. Cook uncovered at 100 % for 4 minutes. Sprinkle beef with salt and pepper. Stir into onion mixture and add remaining ingredients except cornstarch, glaze, brandy, and bacon. Cover tightly with microwave cling film. Cook at 100% for 15 minutes.

Pierce film with a sharp knife, then uncover. Stir in cornstarch, glaze, brandy and bacon, stirring well to combine. Cook uncovered at 100 % for 4 minutes. Remove from oven. Allow the stew to mellow. Reheat and serve hot.

Source:
A1 Steak Sauce

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