-
1
In a large bowl combine marinade ingredients and beef.
-
2
Chill, covered, overnight.
-
3
Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper.
-
4
Preheat oven to 275F.
-
5
Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes.
-
6
Drain.
-
7
In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden.
-
8
With a slotted spoon transfer lardons to paper towels to drain.
-
9
In casserole over moderately high heat brown beef in bacon fat, in batches.
-
10
Pour off all but 1 tablespoon of fat from casserole.
-
11
Add reserved vegetable mixture and cook, stirring, for 5 minutes.
-
12
Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours.
-
13
Skim fat from stew and drain meat and vegetables, reserving cooking liquid.
-
14
Return liquid and meat to casserole.
-
15
Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste.
-
16
Simmer onions until almost tender.
-
17
Raise heat to high and reduce cooking liquid to 2 tablespoons.
-
18
Continue to cook onions, shaking pan over heat, until golden brown and glazed.
-
19
In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste.
-
20
Cook mushrooms, tossing often, for 7 minutes, or until firm.
-
21
Add the onions and mushrooms to the casserole.
-
22
Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce.
-
23
To serve: spoon meat and vegetables into shallow serving dishes.
