Beef in Wine
Dorothy Leuschpage 2
Ingredients
- 3 Pounds Chuck Roast, cubed
- 24 Small Onions
- 2 Cups Red Burgundy Wine
- Salt, to taste
- Garlic Salt, to taste
- Butter
- 1 Pound Small Mushrooms
- 2 Cups Water
- Freshly Ground Black Pepper, to taste
- 1/4 Teaspoon Dried Thyme
- 4 Bay Leaves
- 1/2 Cup Flour
- 1/4 Cup Dried Parsley
Instructions
Brown beef in butter, using just enough to brown the meat. Put the meat in a roaster and season with the salt, pepper and garlic salt. Brown the onions and mushrooms. Once browned add to the meat. Add the flour to the drippings in the pan and thoroughly brown. When it is very dry and brown add the wine gradually to make a smooth paste. Add the water and bring to a boil. Add the parsley, thyme and a little more salt, pepper and garlic salt. Pour over the beef and vegetables. If the meat isn't covered, add more water and wine to cover. Bake at 350 degrees for 1 and 1/2 hours until the beef is tender but not too soft. Serve with rice.