- 2 lbs. sirloin roast (I used a choice beef sirloin tip roast and trimmed it myself)
- 6 pieces of bacon
- 6-8 large carrots
- 1 large purple onion
- 2 cloves garlic
- 3 cups red wine – I used a combination of cabernet sauvignon and pinot noir)
- 2 cups beef broth/stock
- 1 bunch thyme
- 1 bunch rosemary
- 1 tsp coarse sea salt
- 1/2 tsp Trader Joe’s mushroom umami seasoning
Trim the beef into 2 inch cubes, or as close as you can get. Salt with coarse sea salt and set aside. Slice your bacon and fry in a Dutch oven until crispy. Remove the bacon, leaving the remaining bacon fat in the pan. Use a paper towel to dry any moisture from the beef. Sear in the bacon fat until golden on all sides. Remove to a plate.
Peel and slice your carrots in half. Slice the onion. Add to the Dutch oven and cook for 5 minutes, stirring often, until well coated with the bacon fat and drippings from the beef. Slice garlic and add to the pot, stirring for another minute.
Use a splash of red wine to deglaze the bottom of the pan. Make sure to scrape up all the flavor bits! Add two cups of red wine and two cups of beef stock/broth and stir until combined.
Add beef and bacon back to the pot, placing evenly over the carrots and onion. Tie the rosemary and thyme together and toss on top.
Bring to a low boil, then place the lid on and put your Dutch oven in a 350 degree oven. Cook for 2 and a half hours. Remove the dish, add remaining cup of red wine and 1 tsp mushroom umami. (This would be where you could also add fresh mushrooms…I would suggest button…but we’re just not mushroom texture people here. I love the flavor, but the texture is a no for me.) Cook for another 30 minutes.
Serve with buttery mashed potatoes and roasted asparagus.
Wine Pairing Suggestion
We drank the rest of The Dreaming Tree Cabernet Sauvignon and Apothic Red Blend used in the recipe. Once those were gone it was back to the Bota Box Pinot Grigio for me and a vodka soda for Elliot.