beef sirloin tip, cubed
bacon, cut into 1/2" and diced
garlic cloves, very thinly sliced
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste).
Cover and refrigerate for 3 hours to marinate.
Reserving the marinade, drain the beef and dry on paper towels.
Simmer the bacon for 10 minutes in enough water to cover.
Drain and pat dry (this rids the bacon of smokiness and some fat).
In a dutch oven, saute the bacon in olive oil over medium heat until crisp.
Pour off all but 2 tablespoons of the drippings.
Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings.
With a slotted spoon, remove each batch to a bowl.
Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes.
Remove with a slotted spoon to the bowl of meat.
Heat 3 cups of broth in a saucepan.
Pour out any drippings that remain in the dutch oven.
Melt the butter over medium heat in the dutch oven, then stir in the flour.
Scrape the bottom of the pan with a wooden spatula to keep the mixture moving.
When the paste is a dark golden brown, stir in the broth.
Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic.
Add the sauteed vegetables and meat and stir in the reserved wine marinade.
Quickly bring to a boil.
Cover and bake in a preheated 325 oven for about 2 hours.
If the sauce gets too thick, thin it with the extra cup of broth.
TO SERVE AFTER FREEZING: Thaw according to recommendations.
Reheat in a covered casserole at 325 for about 20 minutes, or until bubbly.
You might add freshly cooked vegetables (mushrooms, baby carrots and steamed potatoes).