December 1st, 2015
By LeeAnne Wright
Combine beef and soy sauce in resealable plastic bag; set aside for 15 minutes. Sprinkle with flour and shake to coat each piece evenly.
Meanwhile, heat a large Dutch oven over medium-high heat. Add bacon and sauté until crisp. Transfer to a paper towel to drain.
Shake excess flour off beef (keep remaining flour) and add to pot, searing on all sides; set aside. (Note: Don't crowd meat in pot - cook in smaller batches.)
Sauté parsnips, carrots and onions in same pot until they are lightly browned and tender, about 8 minutes. Add remaining flour and tomato paste; cook, stirring constantly until vegetables are well coated, about 30 seconds. Add red wine, scraping bottom of pot to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
Add beef broth, bay leaves, thyme, seared meat and bacon; bring to boil. Reduce heat to a low simmer, cover and cook until vegetables and meat are tender, 25 to 30 minutes. If using, add peeled pearl onions after 15 minutes.
Remove bay leaf and thyme sprigs. Season with salt and pepper and serve with crusty bread.
Nutrients per serving 281 calories, 9 g fat, 63 mg calcium, 360 mg sodium, 20 g carbohydrates, 3 g fibre, 18 g protein. Excellent source of vitamin A, vitamin B3, vitamin B6, vitamin B12, potassium, selenium and zinc. Good source of magnesium, manganese and phosphorous.