Posted by Wayne on September 17, 2026, 11:05 am, in reply to "CHICKEN CAESAR PASTA SALAD ..."
1 LB. BACON, COOKED, RESERVE GREASE
3 LBS. BEEF, CUBED
1 BOTTLE RED WINE
1 LB. ONION, CHOPPED
1 LB. CELERY
1 LB. CARROTS, CHOPPED
2 CLOVES GARLIC, CHOPPED
CHOPPED SHALLOTS (OPTIONAL)
1 BAY LEAF
SALT & PEPPER
FLOUR
SLOWLY COOK BACON IN LARGE BAKING PAN; REMOVE. DREDGE BEEF CUBES IN FLOUR, BROWN IN BACON FAT. TRANSFER MEAT FROM SKILLET TO HEATED PLATTER.
SAUTÉ VEGETABLE AND GARLIC IN BACON FAT; REMOVE. DRAIN FAT FROM PAN. GENTLY COMBINE BEEF, VEGETABLES, BACON AND HALF THE WINE. ADD BAY LEAF AND SALT AND PEPPER TO TASTE. BAKE IN 300-DEGREE OVEN FOR 4 TO 6 HOURS OR PUT IN CROCK POT ON LOW 8 TO 12 HOURS OR HIGH 6 HOURS.
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