| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meat | 10 | Servings |
INGREDIENTS
| 3 | sl | Bacon; cut in 2" pieces |
| 3 | lb | Beef round steak; cut in 1" cubes |
| 2 | c | Burgundy or dry red wine |
| 1/2 | c | Water |
| 1 | cn | (10.5-oz) condensed beef broth |
| 1/2 | ts | Dried thyme leaves |
| 1 | Clove garlic; minced | |
| 1 | Bay leaf | |
| 16 | sm | Boiling onions -or- |
| 1 | Jar (16-oz) small onions; drained | |
| 16 | Baby carrots -or- | |
| 5 | Carrots; cut into 2" pieces | |
| 2 | tb | Margarine or butter; softened |
| 3 | tb | Flour |
| 2 | tb | Chopped fresh parsley; if desired |
INSTRUCTIONS
Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain and set aside. Return bacon drippings to Dutch oven. Add beef to bacon drippings; cook over medium-high heat until browned. Stir in wine, water, broth, thyme, garlic and bay leaf; cover. Bake at 350 for 2 hours, stirring occasionally. Add reserved bacon, onions and carrots. Cover; bake an additional 1 to 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven; discard bay leaf. Remove meat and vegetables from Dutch oven; keep warm. To make gravy, in small bowl combine margarine and flour; gradually add about 1/2 cup hot cooking liquid, stirring until smooth. Stir flour mixture into remaining liquid in Dutch oven; cook over medium heat until mixture thickens, stirring constantly. Add meat and vegetables; heat thoroughly. Sprinkle with parsley. Makes ten 1-cup servings. CALORIES: 290 SODIUM: 280MG CHOLESTEROL: 70MG FAT: 12G CARBOHYDRATE: 9G SAT: 4G From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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