Recipe 4 Carolina Claret Mud Meat

This current blog entry will mark the conclusion of my 'food trilogy.'

The weather here in Reidsville, NC, is very nice considering that it rained all night and for most of the morning.

Yesterday, I had a chance to go see a performance by Greensboro folk singer Bruce Piephoff at the Grove Winery in nearby Gibbonsville, NC. I met Bruce during a screening of the documentary "The Devil and Daniel Johnson" at the Carolina Theatre in Greensboro last week. He sings a great range of songs, including songs about Greensboro such as "Tate Street Blues," but I really enjoyed his songs about labor conditions at meat packing facilities in eastern North Carolina. His web site is http://www.brucepiephoff.com

Here is the recipe, as promised. For more info about the Grove Winery, their web site is http://www.grovewinery.com

Carolina Claret Mud Meat

1 Cup- Claret wine

1.5 cups of stew meat cubed

1 cup of julien carrots

.25 cups of water

1 tbs. of grape seed oil

.25 cups of flour seasoned salt and pepper

3 scallions diced

1 bay leaf

2tbs of chopped cooked bacon

1tbs of butter

Toss beef in seasoned flour. Heat oil and brown beef. Add rest EXCEPT scallions and bacon. Cook one hour- covered. Brown scallions in butter. Add to Beef. Add Bacon. Cook for one hour. Remove meat. Reduce liquid to sauce consistency.