Wine-Braised Red meat

• 2
  

  cups Burgundy wine
  

• 4
  

  medium carrots, sliced into 1/2 skedaddle pieces
  

• 2
  

  medium onions, thinly sliced and separated into rings
  

• 2
  

  tablespoons crimson wine vinegar
  

• 2
  

  tablespoons olive oil
  

• 2
  

  garlic cloves, halved
  

• 2
  

  bay leaves
  

• 6
  

  total murky peppercorns
  

• 4
  

  total cloves
  

• 3
  

  juniper berries
  

• 1
  

  teaspoon dried thyme
  

• 1
  

  teaspoon dried marjoram
  

• ¹⁄₂
  

  teaspoon fennel seed
  

• 2
  

  lbs crimson meat stew meat, decrease into 1 skedaddle pieces
  

• 4
  

  slices bacon
  

• 1
  

  (16 ounce) can tomatoes, diced
  

• 1
  

  cup crimson meat broth
  

• ¹⁄₄
  

  cup ripe olives, pitted and sliced
  

• 3
  

  tablespoons all-motive flour
  

• 3
  

  tablespoons butter, softened
  

• 1 ¹⁄₂
  

  teaspoons salt
  

• ¹⁄₄
  

  teaspoon murky pepper
  

directions

• For the marinade, in a mixing bowl combine the burgundy, carrots, onions, crimson wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Space garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the sq. of cheesecloth. Bring the perimeters together and tie with kitchen string.
• Space the been in a plastic internet house in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the internet. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the internet once in a while.
• Drain the crimson meat, reserving the marinade, greens, and bouquet garni. Pat the crimson meat dry with paper toweling.
• In a heavy, oven-going Dutch oven cook the bacon until crisp; recall, drain, and tumble apart. Leave the drippings in the pot. Add the crimson meat to the Dutch oven; brown over medium high heat. Shield conclude the crimson meat and house apart.
• Cook the reserved onions and carrots in the drippings until the onion is subtle nonetheless no longer brown. Add extra oil if major. Drain off the fat. Add the crimson meat, reserved marinade, bouquet garni, and the bacon.
• Add the undrained tomatoes and crimson meat broth. Bring to boiling. Shield conclude from heat. Duvet with a tight fitting lid.
• Bake in a 350° oven for 1 to 1 1/2 hours.
• Lag in the murky olives; heat thru. Shield conclude the meat and greens from the wine mixture. Arrange in a serving dish and defend warm. Discard the bouquet garni.
• Lag the flour, softened butter, salt, and pepper into a cozy paste. Lag the paste into the hot mixture in the Dutch oven. Cook and fling until thickened and bubbly. Cook and fling 1 minute extra.
• To wait on, pour the wine mixture over the meat and greens.