Jim loved this recipe...gobbled it up...from Maggie's new cook book - yum!!! Oh, and I added some thickener at the end (Wondra?) to really get it to the consistency of gravy.
• 2 T. olive oil
• 1 ½ lb. stew beef
• 2 c. Pinot Noir
• 8 slices applewood smoked bacon, diced (just regular bacon if you can't find)
• 5-6 garlic cloves, sliced
• 2 c. pearl onions, peeled and quartered (or 1 lg. sweet onion cut into 1-inch pieces)
• 2 T. fresh thyme, divided
• ½ t. red pepper flakes
• 2 T. roux (1 T. softened butter and 1 T. flour combined)
• 3-4 c. beef broth
• 2 t. Worcestershire sauce
• ½ t. hot sauce
• ¼ c. fresh Italian parsley
• 1 T. fresh rosemary
• 3 T. chives
• S&P
Heat olive oil in a lg. frying pan over medium-high heat and sear beef in 3-4 batches for 5-6 minutes each; set aside.
Deglaze pan with wine by scraping the brown bits off the bottom. Pour into a bowl and reserve.
In a Dutch oven over medium-low heat, render bacon until crispy. Remove ½ of bacon drippings. Add garlic, onions 1 T. thyme and red pepper flakes to bacon drippings. Sauté for 5-6 minutes then add roux and coat evenly. Add reserved wine and reduce by half about 6-8 minutes stirring often. Add beef broth and beef; simmer for 45 minutes on low. Season with Worcestershire and hot sauce; bring to a simmer and add remaining thyme, parsley, rosemary, chives, S&P. Serve over rice or egg noodles.
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