is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
slices bacon, diced
3 lbs. beef for stew, cut into 1 1/2 inch cubes
1 onion, sliced
1 clove garlic, minced
1/2 cup dry red wine (one you would drink)
1 (29 oz.) can Italian plum tomatoes
Salt and pepper to taste
1/2 tsp. dried marjoram
6 large carrots, cut into 2 inch pieces
1 lb. small whole onions, peeled
4 medium potatoes, quartered
1/2 lb. zucchini, sliced
2 Tblsp. flour
bacon until crisp in a large Dutch oven.
bacon (set aside), pour off drippings, returning
3 tablespoons to pot.
meat in drippings, turning often.
onion, garlic, wine, tomatoes, marjoram, salt
and pepper. Cover and simmer 1 1/2 hours, stirring
carrots, onions and potatoes. Cover and cook
35 - 40 minutes or until vegetables are tender.
zucchini and bacon; cook 10 minutes or until
zucchini is tender.
liquid with 2 tablespoons flour.