| 2 | lb | Sirloin tips or stew beef |
| 1/4 | lb | Bacon (chopped) *NOTE: I used about 4 slices of canadian bacon, instead |
| 2 | lg | Onions (chopped) |
| 4 | | Cloves garlic (minced) *NOTE: I doubled the garlic...just 'cause I like garlic <g> |
| 1 | tb | Olive oil *NOTE: I omitted ....definitely not needed |
| 1 | tb | Brown sugar |
| 1 | tb | Red wine vinegar |
| 1 1/2 | c | Dry red wine *NOTE: Had about 1 cup of dry, so used Marsala to complete amount ... worked fine |
| 1 | tb | Chili powder *NOTE: I was out of this, so substituted Indian Red Pepper |
| 1 | ts | EACH rosemary, thyme, oregano |
| 2 | | Bay leaves |
| 1 | ds | Tabasco sauce or habanero sauce* *NOTE: Ummm...about 10 dashes of Tabasco <g> |
| | Salt and pepper |
| 2 | tb | Cornstarch *NOTE: Stir cornstarch into a little bit of water first. This will keep it from lumping when added to the pot. |
| 2 1/2 | c | Hot beef broth (no fat) *NOTE: I used 3 cups...the extra replaced the fat for sauteing |
| 1/2 | ts | Cayenne* *NOTE: I doubled this, of course. |
