This elegant entree can be prepared ahead of time and served as desired. Be sure you make it with top quality beef from Bennett’s Creek Farm Market & Deli.
- 2-1/2 pounds top quality beef, cubed
- 1/2 cup all-purpose flour
- 3 Tbs. oil
- 2 garlic cloves, finely chopped
- 2 cups dry red wine
- Hot water
- 3 bay leaves
- 1-1/2 tsp. salt
- 4 Tbs. chopped parsley
- 6 bacon slices, diced
- 1 cup chopped onion
- 1-1/2 cups sliced fresh mushrooms
- Fresh ground black pepper, to taste
Dredge beef cubes in flour. Brown in hot oil in a skillet over medium heat. Add garlic and saute 1 minutes. Transfer to a 2-quart baking dish. Add wine and hot water to barely cover meat. Add bay leaves, salt, and parsley. Bake covered in a 325 degree oven for 2 hours.
Fry bacon in skillet; add onion and cook for 3 minutes. Add mushrooms and cook until bacon is crisp. Drain fat. Remove casserole from oven, skim fat, discard bay leaves. Add onion mixture and pepper to casserole; bake covered 30 more minutes or until meat is tender.
Makes 6 to 8 servings