This recipe is absolutely delicious! It takes some time, but it is so worth it.
I used stew beef that was already cut up when I purchased it. I think you could use any number of different beef options and it would still work.
I think if I were to make it again I would double the beef stock and wine in the recipe. This would provide a bit more of the drippings, which were so good soaked up with bread!
The flavor is rich and perfect. You really do want to soak up the drippings, they are so flavorful!
This is definitely something I will make again and again!
NAPA VALLEY BEEF CASSEROLE
1 ½ Pounds Lean Beef
3 Slices Bacon, Cut into Pieces
½ Cup Beef Stock
½ Cup Dry Red Wine
¾ Teaspoon Salt
1 Clove Garlic
1 Cup Diced Carrots
3 Peppercorns
6 Small Boiling Onions
3 Whole Cloves
2 Bay Leaves
Fry bacon until brown and remove from pan. Dust beef with flour and brown in the hot bacon fat with the garlic clove. When beef is browned, add to pan the beef stock, red wine and salt. Heat to a simmer and transfer to casserole dish. Add bacon, diced carrots, onions, peppercorns, bay leaves and cloves. Simmer for 2 to 2 ½ hours in a slow, 300 degree oven. Serve with crusty French bread.
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