Bistro Burgundy Beef
6 slices bacon, cut into pieces
2 pounds beef stew meat, cut into one-inch cubes
5 green onions
6 small carrots, coarsely chopped
3 medium parsnips, peeled and coarsely chopped
1/4 C. unsalted butter, divided
2 T. sugar
1 1/2 C. beef broth
1 1/2 C. Burgundy
2 T. red currant jelly
2 T. dried thyme leaves
4 medium new potatoes, quartered
6 cloves garlic, crushed or minced
6 plum tomatoes, seeded and coarsely chopped
2 T. dried parsley
In a Dutch oven, cook bacon until crisp. Brown beef and sprinkle with pepper; drain. Trim green onions so 2 inches of green remain at the top. In a skillet, cook carrots, parsnips and onions in 2 tablespoons of butter, sprinkling with sugar to caramelize slightly; remove from skillet and set aside.
Preheat the oven to 350 degrees.
Add broth and wine to skillet and bring to a boil, scraping up any bits. Reduce heat and add remaining butter, the current jelly and thyme. Cook and stir for 1 minute, then pour over the beef and bacon in the Dutch oven.
Add potatoes and garlic to the Dutch oven and bring to a boil. Cover and bake for 45 minutes, then add carrots, onions and parsnips, stir in tomatoes and parsley, then bake uncovered, 45 minutes more. Serves 6-8
