Ingredients
- 4 slices (4 ounces) bacon
- 1 (3 pound) beef cross-rib roast (cut in 2-inch cubes)
- 1 1/2 pounds yellow onions (2 large onions, peeled and sliced)
- 1 green (6 ounce) bell pepper, seeded and sliced
- 2 garlic cloves, crushed
- Salt
- Black pepper
- 1 teaspoon marjoram
- 1 large (7 ounce) tomato (quartered)
- 3/4 cup red wine (Burgundy wine, plus more if needed)
How to Make
-
Step 1: Place bacon in a large, heavy pot or Dutch oven.
-
Step 2: Cook over medium-high heat until crisp and light brown.
-
Step 3: Remove and drain on paper towels.
-
Step 4: Place beef in bacon fat and brown on all sides.
-
Step 5: Add onions and peppers and brown slightly.
-
Step 6: Reduce heat to low and add remaining ingredients, stirring well.
-
Step 7: Cover and simmer for 2 hours, or until meat is fork-tender, stirring occasionally.
-
Step 8: Add a little more wine if meat is becoming too dry.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.