4 strips of bacon
3 T butter
1/2 pound pearl onions (or 1/2 pkg of frozen)
12 thinly sliced mushrooms
4 T olive oil
1 bay leaf
1-2 sprigs rosemary (1/2 tsp dried)
2-3 sprigs thyme (1/2 stp dried)
2 small garlic cloves, mashed
2 tsp fresh grated ginger (not dried)
1.5 # trimmed sirloin - 1.5 " cubes
3-4 T flour
2 Cups beef stock
1/2 cup strong coffee (or 1T instant coffee)
1.5 Cups Gallo Hearty Burgundy
salt and pepper
1/4 Cup fresh chopped parsley
In a heavy pot, render bacon over med heat until fat is extracted.
Remove and reserve bacon pieces.
Add butter to bacon fat, med heat, toss onions to coat, add mushrooms.
Saute till mushrooms are just barely transparent. Remove and reserve.
Turn heat to high and when pan is hot, add olive oil and next 6 ingredients (peppercorns to ginger)
Stir once and remove to low heat burner.
Cover and let sit on low for 5 minutes.
Strain and discard all solids, returning oil to pot.
Add meat cubes.
Brown on all sides over med-hi heat.
Add flour, stir to coat cubes.
Add broth, coffee and burgundy.
On high heat, stir till it reaches a boil.
Simmer till cubes are tender.(depends on cube size ... 1.5" = 2 to 2.5 hrs)
After 1 hour check for seasoning, add salt and pepper to taste.
At 2 hours - Add mushroom mix.
Garnish with parsley and bacon.