2½poundsbeef chuckboneless, cut into 1-inch pieces
salt & pepperto taste
1largeonionchopped
3leekschopped, well rinsed - use white part & 1 inch of the green
6carrotspeeled & cut into 1½ inch julienne
2turnipspeeled and cut into pieces
2teaspoonssugar
2½cupsbeef stock
2½cupsred winedrinkable wine
2tablespoonstomato paste
2tablespoonsbutter
2tablespoonsred currant jelly
1tablespoonfresh rosemaryfinely chopped
2cupspearl onionsred or white
8ouncesmushroomssliced - wild if available
10red new potatoesquartered
6clovesgarlicminced
4sprigsfresh flat leaf parsleychopped
Instructions
Cook the bacon in a large saute pan until the fat is rendered. Remove the bacon and transfer 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 the meat 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 saute 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. Be careful when doing this.
Add the beef stock and whisk in the red currant jam, tomato paste, ½ the chopped parsley and rosemary. Cook for a couple of minutes.
Add to the pot with the meat and bacon.
Add the poatoes and garlic to the meat, bacon and cooking liquid. Bring to a boil, cover and simmer for 45 minutes.
Serve using the remaining parsley for garnish.
Notes
This is incredible with some French bread and a bottle of Burgundy wine especially on one of these cold nights.