| 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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