Cabernet Beef Stew With Bacon and Onions Recipe

Directions:

1. In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times.
2. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry.
3. Discard the carrot; reserve the onion, parsley, and bay leaf separately.
4. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes).
5. Drain the bacon on paper towels.
6. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside.
7. Season 1/4 cup flour with the salt, pepper, and cayenne.
8. Dredge the beef in the seasoned flour, shaking off any excess.
9. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns.
10. Add the reserved sliced onion to the pot and sauté until soft (5 minutes).
11. Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute.
12. Pour the reserved marinade into the pot and bring to a boil.
13. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram.
14. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours.
15. Add the baby carrots and simmer for 20 minutes.
16. Add the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes).
17. If the sauce is too thick, thin with 1/4-1/3 cup water.
18. Remove and discard bay leaf; season with additional salt and pepper to taste.
19. Serve garnished with chopped parsley.