MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Oven-Baked Beef Stew
  Categories: Stew
       Yield: 10 servings
  
       4 lb Sirloin, cut in 1x2 cubes
       2 c  Pinot noir or other hearty
            -red wine
     1/2 lb Thickly sliced bacon, cut in
            -1/2 pieces
       2 T  Olive oil
       2 lg Onion, chopped
       2    Carrots, scraped and sliced
            -thin
     1/4 c  Butter
     1/4 c  All-purpose flour
       4 c  Chicken broth
       2 lg Garlic cloves, sliced thin
       2 t  Tomato paste
   1 1/2 t  Salt, or to taste
     1/2 t  Pepper, or to taste
  
   Pour the wine over the beef in a glass or ceramic bowl (metal will
   give the wine an “off” taste). Cover and refrigerate for 3 hours to
   marinate.
   
   Reserving the marinade, drain the beef. Dry on paper towels. Simmer
   the bacon for 10 minutes in enough water to cover. Drain and pat dry.
   (This rids the bacon of smokiness and some fat.) In a dutch oven,
   saute the bacon in olive oil over medium heat until crisp. Drain on
   paper towels. Pour off all but 2 tablespoons of the drippings.
   
   Working in small batches so the meat browns well, brown the beef
   cubes in the bacon drippings. With a slotted spoon, remove each batch
   to a bowl.
   
   Saute the onions and carrots in the drippings until wilted and
   beginning to brown, about 7 minutes. Remove with a slotted spoon to
   the bowl of meat.
   
   Heat 3 cups of broth in a saucepan. Pour out any drippings that
   remain in the Dutch oven. melt the butter over medium heat in the
   Dutch oven, then stir in the flour. Scrape the bottom of the pan with
   a wooden spatula to keep the mixture moving. When the paste is a dark
   golden brown, stir in the broth. Simmer a minute or two, then stir in
   the tomato paste, salt, pepper and garlic. Add the sauteed vegetables
   and meat. Stir in the reserved wine marinade.
   
   Quickly bring to a boil. Cover and bake in a preheated 325'F. oven
   about 2 hours. If the sauce gets too thick, thin it with the extra
   cup of broth.
   
   TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in
   a covered casserole at 325'F. for about 20 minutes, or until bubbly.
   You might add freshly cooked vegetables (mushrooms, baby carrots,
   steamed potatoes). Serves 10.
   
   Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams
   carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated),
   811 milligrams sodium.
  
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