Ingredients
Directions
Cut meat in 1-inch cubes.
Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings.
Brown meat and onions in drippings.
Transfer to crockery pot along with bacon.
Add vinegar and brown sugar to pan drippings.
Cook 1 minute, stirring. Pour in wine.
Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme, stock base and orange peel.
Cover. Cook on LOW 8 hours.
Turn to HIGH.
Mix cornstarch with 1 tablespoon cold water.
When pan juices are bubbling, stir in cornstarch paste.
Cook, stirring until thickened. Garnish with parsley.
Makes 6 servings.
Comments
