| 1 | Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste). |
| 2 | Cover and refrigerate for 3 hours to marinate. |
| 3 | reserving the marinade, drain the beef. |
| 4 | Dry on paper towels. |
| 5 | Simmer the bacon for 10 minutes in enough water to cover. |
| 6 | Drain and pat dry. |
| 7 | (this rids the bacon of smokiness and some fat). |
| 8 | In a dutch oven, saute the bacon in olive oil over medium heat until crisp. |
| 9 | Drain on paper towels. |
| 10 | Pour off all but 2 tablespoons of the drippings. |
| 11 | working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. |
| 12 | With a slotted spoon, remove each batch to a bowl. |
| 13 | saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. |
| 14 | Remove with a slotted spoon to the bowl of meat. |
| 15 | heat 3 cups of broth in a saucepan. |
| 16 | Pour out any drippings that remain in the dutch oven. |
| 17 | Melt the butter over medium heat in the dutch oven, then stir in the flour. |
| 18 | Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. |
| 19 | When the paste is a dark golden brown, stir in the broth. |
| 20 | Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic. |
| 21 | Add the sauteed vegetables and meat. |
| 22 | Stir in the reserved wine marinade. |
| 23 | quickly bring to a boil. |
| 24 | Cover and bake in a preheated 325°F. |
| 25 | Oven about 2 hours. |
| 26 | If the sauce gets too thick, thin it with the extra cup of broth. |
| 27 | to serve after freezing: thaw according to recommendations. |
| 28 | Reheat in a covered casserole at 325°F. |
| 29 | For about 20 minutes, or until bubbly. |
| 30 | You might add freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes). |
| 31 | Serves 10. |
| 32 | 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. |
