Beef Burgundy(Vegetable Medley) - cooking recipe

Ingredients

2 Tbsp. olive oil
6 slices bacon, cut in 1-inch pieces
2 lb. beef stew meat, cut into 1-inch cubes
freshly ground black pepper
10 small leeks (2-inch green left on)
6 carrots, peeled and cut 3-inches long
6 medium parsnips or turnips, cut in 3-inch pieces
6 plum tomatoes, chopped
1/2 c. Italian parsley
2 Tbsp. sugar
1 1/2 c. beef broth
1 1/2 c. Burgundy wine
2 Tbsp. unsalted butter
2 Tbsp. currant jelly (red)
2 tsp. dried thyme
6 small red new potatoes, cut in half
6 cloves garlic, minced
buttered noodles (optional)

Preparation

Preheat oven to 350\u00b0.
Heat olive oil in large skillet.
Add bacon and cook until fat is rendered.
Remove bacon to heavy, flame-proof casserole.
Brown beef in skillet in small batches, sprinkling with pepper.
Remove to casserole with bacon.
In same skillet, quickly saute leeks, carrots and parsnips or turnips, sprinkling with sugar to caramelize slightly.
Remove from skillet and reserve.