Of course our fireplace helped a little too.
3 lb. boneless beef shoulder roast, trimmed of excess fat and cut into 1 to 2-inch pieces
6 strips thick-cut bacon, cut into 1/2-inch pieces
2 Tbs. olive oil; more as needed
Kosher salt and freshly ground pepper to taste
1 lb white pearl onions, peeled
6 medium carrots, cut into diagonals
2 tsp cumin ground
2 tsp cinnamon ground
2 tsp ginger ground
1 cup dry red wine
2-1/2 cups beef broth
1 1/2 cups water
8 prunes quartered
1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
Preheat the oven to 400°F.
In a 6-quart Dutch oven or other oven safe pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned.Transfer the bacon to a paper-towel and set aside.
Heat the bacon fat and left over oil over medium to medium-high heat until shimmering hot. Season the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, do this with each batch until all beef is browned but not cooked through.
As the beef browns place it in a bowl and set aside. Once all of the beef is browned, turn the heat down to medium add the red wine to deglaze the pot scraping the bottom of the pot with a wooden spatula to get all the good bits off the bottom. Return the bacon to the pot. Raise the heat to medium high and simmer the wine for a few 3-4 minutes. turn off the heat, add the beef broth and 1-1/2 cups water.
Return the beef to the pot along with any juices from the bowl, add the pearl onions,carrots, prunes, and all the spices (cumin,cinnamon,ginger) salt and pepper and stir it all together. Cover and put in the oven. cook for 1 hour.
Season to taste with kosher salt and freshly ground pepper if needed, top with parsley and lemon zest and Serve
In a 6-quart Dutch oven or other oven safe pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned.Transfer the bacon to a paper-towel and set aside.
Heat the bacon fat and left over oil over medium to medium-high heat until shimmering hot. Season the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, do this with each batch until all beef is browned but not cooked through.
As the beef browns place it in a bowl and set aside. Once all of the beef is browned, turn the heat down to medium add the red wine to deglaze the pot scraping the bottom of the pot with a wooden spatula to get all the good bits off the bottom. Return the bacon to the pot. Raise the heat to medium high and simmer the wine for a few 3-4 minutes. turn off the heat, add the beef broth and 1-1/2 cups water.
Return the beef to the pot along with any juices from the bowl, add the pearl onions,carrots, prunes, and all the spices (cumin,cinnamon,ginger) salt and pepper and stir it all together. Cover and put in the oven. cook for 1 hour.
Season to taste with kosher salt and freshly ground pepper if needed, top with parsley and lemon zest and Serve
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