Serves: 6
Total Calories: 583

4 pounds beef shoulder cut into 1 1/2 inch cubes
2 stalks celery cut into 2 inch pieces
2 carrots cut into 2 inch pieces
2 large onions quartered
4 cloves garlic halved
12 juniper berries
4 liters red wine (preferably Pinot Noir or Beaujolais)
2 oranges juiced
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
canola oil for browning and sauteing
flour for dredging
1/4 pound bacon chopped, cooked crisp, and drained
1 pound white mushrooms
1 pound pearl onions

In a large, heavy stockpot, combine all ingredients except oil, flour, bacon, mushrooms, and pearl onions. Marinate in the refrigerator for 24 hours to allow meat to absorb all the flavors.

Strain the meat and vegetables, reserving the liquid.

In the same stockpot, heat a few tablespoons oil over medium-high heat. Dredge the meat cubes in flour (adding a little oil as needed) and brown in batches in the hot oil until golden brown on all sides. Set aside the meat on a platter. Add the vegetables to the stockpot and sauté 3–4 minutes. Return meat and reserved liquid to the pot and bring to a boil. Reduce heat and simmer over medium-low for 2 hours, or until meat is tender.

Strain and discard the vegetables. Return the liquid to the fi re and boil to reduce by half.

While reducing, sauté mushrooms and pearl onions in oil over medium heat until light brown. Add the meat, bacon, mushrooms and onions to the pot and simmer for 5–6 minutes. Serve with boiled potatoes.

Nutritional Facts:

Serves: 6
Total Calories: 583
Calories from Fat: 203

More Recipes from the Taste of Broadway Cookbook:
Gazpacho with Shrimp
Pasta e Fagioli
French Onion Soup
Sopa de Ajo
Chunky Potato Leek Soup
Boeuf Bourguignon
Bean and Tubetti Soup
Senegalese Soup
Zuppa de Broccoli
Russian Borscht
Traditional Chicken Noodle Soup
Garden Vegetable Soup