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Preheat oven to 450° F. Place the bacon into large oven proof pan and heat over moderately high heat until fat is rendered and bacon is browned. Remove bacon with a slotted spoon and place on a plate covered with a paper towel. Add 1 tablespoons of Fustini’s Tuscan Herb Olive Oil to the pan. Dry the beef cubes with paper towels and brown in the oil in batches. Remove the beef to the plate with the bacon. In the same pan, brown the carrots and sliced onions. Pour off any excess fat/olive oil and return the bacon and beef to the pan. Season the bacon and beef with salt and pepper and sprinkle with the flour, then stir to coat.
Place pan into preheated oven and brown for 4 minutes. Stir again and return to the hot oven for4 more minutes. Remove pan from the oven and turn the heat down to 325° F. Add the wine, 1 ½ cups stock, Fustini’s 18 Year Balsamic Vinegar, tomato paste, garlic, thyme and bay leaf and stir to combine. Cover the pan and place back into the oven. Bake for 3-4 hours or until meat is fork tender.
In a medium sauté pan, heat 1 ½ tablespoons butter with 1 ½ tablespoons of Fustini’s Tuscan Herb Olive Oil, until they begin to bubble. Add the small, whole onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Add ½ cup of the stock, salt and pepper to taste. Cover and simmer slowly for 40 to 50 minutes, until the onions are tender but still hold their shape, and the liquid has evaporated. Remove the onions from the pan and set them aside. Wipe out the sauté pan and heat remaining 1 tablespoon of olive oil and butter over high heat. Add the mushrooms and sauté for 4 to 5 minutes or until they are lightly browned, then remove from heat.
Remove the meat with a slotted spoon, degrease, and reduce the sauce down to thicken or add a little stock to thin, if necessary.
To serve, spoon some of the beef into the bottom of a service plate and spoon the cooked onions and mushrooms around the beef.
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