Ingredients
1 1/2
pounds beef boneless sirloin steak, about 1 inch thick
1
tablespoon olive oil
4
ounces sliced imported pancetta or lean bacon, cut into 1/2-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium green bell pepper, chopped (1 cup)
2
cloves garlic, finely chopped
1
tablespoon chopped fresh parsley
1
cup sweet red wine or beef broth
1
tablespoon balsamic vinegar
1/4
teaspoon salt
1/4
teaspoon pepper
2
medium potatoes, cut into 1-inch pieces
1
medium carrot, thinly sliced (1/2 cup)
2
fresh or dried bay leaves
Preparation
Remove fat from beef. Cut beef into 1-inch cubes.
Heat oil in nonstick 4-quart Dutch oven over medium heat. Cook pancetta, onion, bell pepper, garlic and parsley in oil about 10 minutes, stirring occasionally, until pancetta is brown.
Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves.
