Step 1: Sauté meat cubes in bacon drippings until all sides are browned.
Step 2: Remove meat and sauté onion and carrot. When cooked, set vegetables aside, drain fat.
Step 3: Return meat to pan and toss with salt and pepper.
Step 4: Sprinkle flour evenly over mixture and toss to coat.
Step 5: Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat.
Step 6: Remove casserole from oven and reduce temperature to 325 degrees.
Step 7: Stir in wine and enough stock so that the meat is barely covered.
Step 8: Add tomato paste, garlic and herbs.
Step 9: Toss cooked vegetables in casserole.
Step 10: Cover casserole and return to oven.
Step 11: Cook for 2 1/2 to 3 hours until meat falls apart when poked with fork.
Step 12: While meat is cooking, sauté mushrooms and baby onions in butter and beef stock, set aside until needed.
Step 13: When meat is ready, pour contents of casserole in large sieve set over a sauce pan.
Step 14: Remove meat pieces and return to casserole.
Step 15: Add the mushroom and baby onion mixture to casserole. Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 1/2 cups of sauce.
Step 16: Taste for seasoning. Pour sauce over mixture.
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