View source for Spiced Beef in Red Wine

==Time==
2 1/2 hours

==Ingredients==
* 2 slices bacon, roughly chopped
* 2 large onions, roughly chopped
* 2 large leeks, white and light-green parts only, roughly chopped
* 3 medium carrots, peeled and roughly chopped
* 1/2 cup fresh parsley
* 1/3 cup flour
* Salt and freshly ground black pepper
* 2 1/2 pounds chuck steak in 2-inch cubes
* 2 tablespoons vegetable oil, or more as needed
* Pinch ground cloves
* 1 1/2 cups red wine
* 2 cups beef stock or canned beef broth
* 2 tablespoons Worcestershire sauce
* 3 star anise
* 1 tablespoon light brown sugar.

==Method==
# Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
# Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
# If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.
# Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

==Yield==
6 servings. 

==Source==
[http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1|New York Times, 04-Feb-2004]