Beef Burgundy(Vegetable Medley)

• 2 Tbsp. olive oil
• 6 slices bacon, cut in 1-inch pieces
• 2 lb. beef stew meat, cut into 1-inch cubes
• freshly ground black pepper
• 10 small leeks (2-inch green left on)
• 6 carrots, peeled and cut 3-inches long
• 6 medium parsnips or turnips, cut in 3-inch pieces
• 6 plum tomatoes, chopped
• 1/2 c. Italian parsley
• 2 Tbsp. sugar
• 1 1/2 c. beef broth
• 1 1/2 c. Burgundy wine
• 2 Tbsp. unsalted butter
• 2 Tbsp. currant jelly (red)
• 2 tsp. dried thyme
• 6 small red new potatoes, cut in half
• 6 cloves garlic, minced
• buttered noodles (optional)

1. Preheat oven to 350u0b0.
2. Heat olive oil in large skillet.
3. Add bacon and cook until fat is rendered.
4. Remove bacon to heavy, flame-proof casserole.
5. Brown beef in skillet in small batches, sprinkling with pepper.
6. Remove to casserole with bacon.
7. In same skillet, quickly saute leeks, carrots and parsnips or turnips, sprinkling with sugar to caramelize slightly.
8. Remove from skillet and reserve.

olive oil, bacon, beef stew meat, freshly ground black pepper, leeks, carrots, tomatoes, italian parsley, sugar, beef broth, wine, unsalted butter, currant jelly, thyme, red new potatoes, garlic, buttered noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326800 (may not work)