Beef En Daube                                                         
Posted by: Bev Mon, 12 Apr 2004, at 3:02 p.m.


2lbs. lean stewing beef
2 slices bacon, diced
2 doz. tiny boiling onions
1 tbs. each red wine vinegar and brown sugar
1-1/2 cups dry red wine
salt and pepper to taste
2 cloves garlic, minced
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. beef stock base
2 strips orange peel
2 tbs. cornstarch
2 tbs. chopped parsley

Cut meat in 1 inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute, stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme, stock base and orange peel. Cover. Cook on low (200°) 8 hours. Turn to high (300°). Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings.