| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Sauces | 1 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 1 | Finely chopped onion | |
| 1 | Carrot (scraped & finely | |
| Chopped) | ||
| 1 | lg | Finely chopped celery stalk |
| 1/2 | c | Fresh minced parsley |
| 1/8 | ts | Crumbled dried rosemary |
| 2 | Finely chopped garlic | |
| Cloves | ||
| 1 | lb | Lean beef (round or chuck) |
| Diced | ||
| 1/2 | c | Dry red wine |
| 1 1/3 | c | Boiling beef stock |
| Salt & pepper | ||
| Rind of 1/2 lemon |
INSTRUCTIONS
In bottom of Dutch oven, melt butter & add onion, carrot, celery, parsley, rosemary & garlic. Simmer several minutes, stirring frequently until vegetables are soft but not brown. Add meat & stir until it loses all pink. Add wine, stock, salt, pepper & rind & bring sauce to good simmer. Cover tightly & place in 275 oven for 4-5 hours. Serve hot. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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