Submitted by: Kurt from Chicago, Illinois
Yield: 4 Servings
Cut and trim beef into bite sized pieces removing excess fat. In Dutch Oven or heavy pot with lid melt butter. Add bacon and onion, saute. Do not let bacon get crisp. Remove bacon onion mixture with slotted spoon to a strainer or collander placed over a bowl. Brown beef in pan juices salting & peppering to taste. Go easy with salt because bacon may be salty. Add bacon onion mixture and any drained juices to pot and stir to combine. Add bay leaves and stock to cover the beef. Simmer covered for 1 to 11/2 hrs or until meat is tender. Thicken pan juices with roux if desired.
This is best made a day ahead and aged in the fridge overnight. Serve over Wide Noodles, Rice or Mashed Potatoes or use to stuff a Baked Potato. This recipe can also be made in a Crock Pot on Med-Low for 4 hrs or until meat is fork tender. For more complex German flavors, add minced garlic, juniper berries, and mustard seed to taste.