OVEN BAKED BEEF STEW

Steps:

• 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 and dry on paper towels.
• 4. Simmer the bacon for 10 minutes in enough water to cover.
• 5. Drain and pat dry (this rids the bacon of smokiness and some fat).
• 6. In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
• 7. Drain on paper towels.
• 8. Pour off all but 2 tablespoons of the drippings.
• 9. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
• 10. With a slotted spoon, remove each batch to a bowl.
• 11. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
• 12. Remove with a slotted spoon to the bowl of meat.
• 13. Heat 3 cups of broth in a saucepan.
• 14. Pour out any drippings that remain in the dutch oven.
• 15. Melt the butter over medium heat in the dutch oven, then stir in the flour.
• 16. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
• 17. When the paste is a dark golden brown, stir in the broth.
• 18. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
• 19. Add the sauteed vegetables and meat and stir in the reserved wine marinade.
• 20. Quickly bring to a boil.
• 21. Cover and bake in a preheated 325 oven for about 2 hours.
• 22. If the sauce gets too thick, thin it with the extra cup of broth.
• 23. TO SERVE AFTER FREEZING: Thaw according to recommendations.
• 24. Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
• 25. You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).