Recipe - Beef En Daube

2 pound Lean stewing beef
2 Sl Bacon; minced
2 Doz tiny boiling onions
1 tablespoon Red wine vinegar
1 tablespoon Brown sugar
1 One half cup Dry red wine
Salt and pepper to taste
2 Buds garlic; minced
1 teaspoon Fresh thyme OR
One half teaspoon Dried thyme
1 teaspoon Beef stock base
2 Strips orange peel
2 tablespoon Cornstarch
2 tablespoon Parsley; chopped

Cut meat in 1inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini