Total Calories: 200
1. In a glass bowl, combine the onion, carrots, herbs, wine, and 2 tablespoons of the olive oil. Add the beef, cover, and refrigerate for at least 6 hours or overnight. Remove the meat from the marinade and pat dry with paper towels. Strain the marinade, discard the vegetables, and reserve the liquid.
2. In a large, heavy casserole or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the bacon and whole onions and sauté for about 5 minutes, or until lightly browned. Using a slotted spoon, transfer to a dish. Increase the heat to medium-high and brown the meat in batches on all sides. Using a slotted spoon, transfer to a dish.
3. Add the flour to the hot fat and stir vigorously. Return the beef to the pan and add the marinade, stirring well. Bring to a brisk simmer and add the garlic and broth. When the liquid bubbles, reduce heat to a low simmer, cover, and cook for 2 hours. Add the bacon, onions, mushrooms, salt, and pepper. Cook for another 30 minutes. Serve garnished with the parsley and accompanied with the boiled potatoes.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 5 days. Freeze in an airtight container for up to 2 months.
TO REHEAT: If frozen, thaw in the microwave or in the refrigerator. Reheat in a microwave or in a preheated 350°F oven until heated through.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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