1. Set oven to 350 degrees. 2. In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels. 3. Season the flour with seasoning salt and pepper. 4. Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl. 5. Add in small onions and carrots to the pot and saute until light brown (about 6 minutes). 6. Add in chopped garlic and saute for 1 minute. 7. Remove the carrots and onions to a bowl. 8. Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon. 9. Return the beef and carrots, onions and bacon back to the pot. 10. Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally. 11. Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender. 12. Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat). 13. Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes). 14. Season with salt and pepper. 15. Pour the liquid back over the beef and veggies. 16. Rewarm over low heat before serving. 17. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
