Ingredients

  • 2 oz bacon grease, 4-6 oz bacon
  • 4 pounds eye of round beef
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 cups red wine
  • 3 cups chicken stock
  • 3 cups beef stock
  • 1 tablespoon tomato sauce
  • ½ teaspoon thyme
  • 1 bay leaf-crumbled
  • 1 pound carrots-chunked
  • 1 pound onion-chunked
  • 1 pound small whole fresh mushrooms
  • 4-8 ounces green peas
  • couscous or potatoes, cooked

Directions

1. Trim beef and cut into 1.5 inch cubes. Dry meat with paper towels. Cut the bacon into diced pieces and cut in fry pan. Remove the bacon when cooked and save for later. Now add the beef and brown on both sides. Do not crowd the pan. Save the bacon/beef grease.
2. Heat oven to 300°. In roasting pan add browned meat, wine, stock and seasonings. Cover and simmer in oven 3-4 hours.
3. While meat is cooking, brown the carrots in the saved bacon/beef grease. When almost finished cooking, add onions and cook for a few minutes. Finally, add the mushrooms and cook through. Set aside and cool.
4. When the meat is ready, strain the juices and place in saucepan. Simmer and reduce the liquid for 30-45 minutes. If the liquid does not thicken or you have lack of time, thicken the sauce with cornstarch/water mixture.
5. Return to roaster with the meat, cooked vegetable mixture and liquid. Heat on the stove or return to oven. Just before serving, add peas and reserved bacon. Serve over cooked potatoes or cooked couscous. Serve with crusty bread.

Source

Servings/Yield