Ingredients
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3 lbs boneless beef cubes
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2 tablespoons olive oil
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2 slices bacon, sliced into pieces
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8 -10 shallots, sliced thinly
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2 tablespoons cognac
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2 tablespoons tomato paste
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3 garlic cloves, chopped
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2 teaspoons herbes de provence
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2 cups red wine
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1 (14 ounce) can peeled tomatoes
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4 slices orange zest
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1/4 cup fresh parsley, chopped
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salt and pepper
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1 carrot, sliced
Instructions
- heat oven to 325f.
- in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
- season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
- drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
- add cognac and boil down.
- add tomato paste, garlic, herbes, stirring.
- add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
- add zest and bacon to pot, add beef and carrots.
- lower to simmer, cover, and place in oven.
- cook 2-3 hours until beef is tender, stirring every 45 minutes.
- add parsley, serve.