• ¾ cup (180 mL) Irresistibles organic canola oil*
• ¾ cup (180 mL) dry red wine
• 1 Tbsp. (15 mL) condensed beef broth*
• 1 Tbsp. (15 mL) chopped garlic
• ¼ cup (60 mL) chopped onion
• 2 carrots, sliced
• 2 stalks celery, cut up
• 1 Tbsp. (15 mL) Irresistibles parsley*
• 1 Tbsp. (15 mL) Irresistibles thyme*
• 1 Irresistibles bay leaf*
• Pinch Irresistibles peppercorns*, coarsely ground
• ¼ cup (60 mL) uncooked bacon*, diced
• 2¼ lb. (1 kg) cubed stewing beef
• Braising Liquid
• 2 Tbsp. (30 mL) flour*
• 2 cups (500 mL) ready-to-use beef broth*

1. Blend marinade ingredients together. Add beef cubes and marinate in the refrigerator for 24 hours. Preheat oven to 375ºF (190ºC). Drain marinade from beef.
2. Lightly brown beef cubes in a casserole or Dutch oven over medium heat. In a bowl, whisk flour and cold beef broth together to prevent lumps.
3. Pour over the beef, cover, and pop into the oven for 2 hours. Remove beef to a serving dish. Strain fat from pan juices if necessary. Stir gravy with a whisk. Adjust seasoning.
4. Spoon gravy over beef.

4 Servings
Suggestion: Marinating Time: 24 hours