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1
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an inchoff inch taste).
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2
Cover and refrigerate for 3 hours to marinate.
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3
Reserving the marinade, drain the beef.
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4
Dry on paper towels.
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5
Simmer the bacon for 10 minutes in enough water to cover.
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6
Drain and pat dry.
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7
(This rids the bacon of smokiness and some fat.)
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8
In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
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9
Drain on paper towels.
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10
Pour off all but 2 tablespoons of the drippings.
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11
Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
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12
With a slotted spoon, remove each batch to a bowl.
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13
Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
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14
Remove with a slotted spoon to the bowl of meat.
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15
Heat 3 cups of broth in a saucepan.
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16
Pour out any drippings that remain in the Dutch oven.
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17
melt the butter over medium heat in the Dutch oven, then stir in the flour.
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18
Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
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19
When the paste is a dark golden brown, stir in the broth.
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20
Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
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21
Add the sauteed vegetables and meat.
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22
Stir in the reserved wine marinade.
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23
Quickly bring to a boil.
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24
Cover and bake in a preheated 325 degree F oven about 2 hours.
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25
If the sauce gets too thick, thin it with the extra cup of broth.
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26
TO SERVE AFTER FREEZING: Thaw according to recommendations.
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27
Reheat in a covered casserole at 325F (160C) for about 20 minutes, or until bubbly.
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28
You might add freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes).
