• 8 slices of bacon
  • 2 1/2 pounds boneless beef chuck, cut into 1-inch cubes
  • salt & pepper, to taste
  • 1 large onion, chopped
  • 3 leeks, chopped and well rinsed (use the white part and an inch or two of the green)
  • 6 carrots, peeled and cut into 1 1/2 inch julienne
  • 2 turnips, peeled and cut into pieces
  • 2 teaspoons of sugar
  • 2 1/2 cups of homemade beef stock
  • 2 1/2 cups of red wine (preferable Burgundy, but drinkable)
  • 2 tablespoons of tomato paste
  • 2 tablespoons of butter
  • 2 tablespoons of red currant jelly
  • 1 tablespoon fresh rosemary, chopped
  • 2 cups of pearl onions, red or white
  • 8 ounces of mushrooms, sliced (wild mushrooms if available)
  • 8 -10 red new potatoes, quartered
  • 6 cloves of garlic, minced
  • 1/2 of fresh flat-leaf parsley, chopped


Cook the bacon in a large saute pan until the fat is rendered.

Remove the crisp bacon and transfer it to a large heavy-bottomed pot with a tight fitting lid. (approximately 5-6 quarts)

Saute the beef in the same pan until all sides are browned. Don”t crowd the beef or it will steam and not brown properly, so cook it in batches if necessary.

Season with a little salt and pepper. When finished, transfer to your large cooking pot.

Add the onions, leeks, carrots, and turnips to the saute pan, add sugar and cook over medium high heat for approximately 8 minutes.

Remove the vegetables and reserve in a large bowl.

Add the butter to the sauté pan and saute the mushrooms over medium high heat for approximately 10 minutes.

Transfer to the reserved vegetables.

Add the wine to deglaze the saute pan, then the beef stock, and then whisk in red currant jam, tomato paste and rosemary.

Cook for a couple of minutes and add to the pot with the meat and bacon.

Add the potatoes and garlic to the meat, bacon, and cooking liquid. Bring to a boil, cover, and simmer for 45 minutes.

Add the reserved vegetables, half the chopped parsley and continue cooking until the meat is tender. (approximately 30-45 minutes)

Serve using the remaining parsley for garnish.

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