Ingredients
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1/2 lb bacon, diced and fried
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2 lbs stewing beef, cut into 1 inch cubes, dredged in seasoned flour
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1 cup celery, sliced
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1 cup onion, coarsely chopped
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2 tablespoons ketchup, tomato
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3 cups red wine, burgundy is best
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1 bay leaf
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2 garlic cloves
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1 teaspoon salt (for seasoning flour)
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1/2 teaspoon black pepper, freshly ground (for seasoning flour)
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1/2 cup potato, diced
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1 cup carrot, sweet, diced
Instructions
- Preheat oven to 325 degrees F.
- Brown the foured and seasoned beef in the hot bacon fat.
- Place the vegetables and ketchup in a saucepan, pour in the wine to cover and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Put the browned meat and vegetable mixture into a covered casserole, add the bay leaf and the garlic and bake for 2 hours.
- Remove and cool then place in fridge.
- Let sit overnight in the fridge and warm the next day for best results. Lovely served as is or over steamed rice.