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Roasted Vegetables: Combine carrots, parsnips, squash and sweet potato in a large bowl. Add balsamic vinegar, olive oil, rosemary and ¼ tsp (1 mL) each salt and pepper; toss to coat. Spread in a single layer on a rimmed baking sheet or shallow roasting pan and roast in bottom third of 425°F oven for 15 minutes. Reduce oven temperature to 325°F and continue roasting vegetables for about 1 hour.
Braised Beef: Meanwhile, cook bacon in a Dutch oven or sauté pan with lid over medium-high heat, stirring, for about 5 minutes or until crisp; transfer bacon to a bowl and set aside.
Cut steak into 4 equal pieces and pat dry with paper towel. Season all over with salt and pepper to your taste. Add to bacon drippings in pot and brown for 2 to 3 minutes per side. Transfer to bowl with bacon and set aside. Reduce heat to medium and add onions, garlic and thyme to pot; cook, stirring occasionally, for about 8 minutes or until onions are soft and golden brown. Stir in 2 tbsp (30 mL) of vinegar, scraping up brown bits stuck to pot.
Stir in broth and bay leaves; bring to a simmer. Return bacon and steaks with accumulated juice to pan; cover and simmer in oven on rack above vegetables for about 1¼ hours or until meat is fork tender.
Stir red and green peppers into vegetables and roast for about 15 minutes until vegetables are browned and tender. Remove vegetables from the oven and keep warm if they’re tender before beef is ready. Season with salt and pepper to taste.
Transfer steaks to cutting board. Return pot of sauce to medium heat on the stove top and return to a simmer. Stir cornstarch with remaining 1 tbsp (15 mL) vinegar and stir into pot. Boil, stirring, for about 2 minutes or until thickened and glossy. Discard bay leaves. Season sauce with salt and pepper to taste. Slice steaks across the grain and serve with sauce and roasted vegetables.