Beef En Daube

Course : Crockpot
Serves: 6
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2 pounds lean stewing beef
2 slices bacon -- diced
2 dozen tiny boiling onions
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 1/2 cups dry red wine
1 teaspoon salt and pepper to taste
2 cloves garlic -- minced
1 teaspoon fresh thyme or
1/2 teaspoon dried thyme
1 teaspoon beef stock base
2 strips orange peel
2 tablespoons cornstarch
2 tablespoons parsley -- chopped

Preparation / Directions:

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 8 hours. Turn to HIGH. 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.

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