Tender cubes of beef are treated to a burgundy wine sauce and savory vegetables in Sherri Mott's robust entree. "I made this often when I worked full-time," she writes from New Carlisle, Indiana. "It's good over noodles or mashed potatoes."
Category: not set
Cuisine: not set
6 bacon strips diced
1 boneless beef chuck roast (3 pounds), cut into 1-1
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion halved and sliced
1 medium carrot sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 leaf
1/2 pound fresh mushrooms sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh par
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