Beef Burgundy Vegetable Medley

By dhoffmanlatter

Ingredients

• 2 T olive oil
• 6 slices bacon cut into cubes
• 2 lb stew meat
• pepper
• 10 small leeks, washed with 2 inches of gree on
• 6 carrots cut into pieces
• 1 parsnip chopped
• 8 oz sliced mushrooms
• pearl onions
• frozen peas
• 2 T sugar
• 1 1/2 c beef broth
• 1 1/2 c burgundy wine
• 2 T butter
• 2 T red currant jellly
• 2 T thyme
• 8 small red potatoes, cut in half
• 6 garlic cloves minced
• can tomatoes, cut
• parsley
• buttered noodles (optional)

Details

Servings 6

Preparation

Step 1

1.preheat oven to 350.

2. heat oil in skillet and add bacon, cook till browned and remove from skillet. brown beef in small batches sprinkling with pepper. put in casserole dish.

3.in same skillet add leeks, carrots, and parsnips and sprinkle with sugar to carmelize slightly. remove from skillet and reserve.

4. add broth and wine to skill and bring to a boil, scraping brown bits. reduce heat, swirl in butter, currant jelly and thyme and cook 1 minute. pour over beef in casserole.

5. add potatoes, garlic, and pearl onions to casserole and bring to a boil. cover and put in oven for 45 minutes.

6. remove from oven and add reserved veggies plus the tomatoes and parsley. stir gently and bake uncovered for 45 more minutes or till beef is tender. add peas for last few minutes of cooking.

7. serve over noodles.