- This topic has 1 reply, 1 voice, and was last updated March 8, 2005 at 3:54 am by .
- March 8, 2005 at 3:54 am #250667Guest
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3 pounds boneless chuck roast3 ounces (3-4 slices) bacon
1/4 cup flour
1 14-oz to 16-oz can beef broth1 1/2 cup dry red wine (cabernet sauvignon or merlot)
1 bay leaf
1 teaspoon thyme1/4 teaspoon pepper
1 cup small boiling onions
2 cups fresh small button mushroomsCut chuck roast into 1-inch cubes. Heat oven to 325-degrees.
Cut bacon slices into 1/2-inch strips. In a large skillet, slowly cook
bacon bits until crisp. Place drained bacon in the bottom of a 3-quartoven-proof casserole baking dish; retain bacon fat in skillet.
Brown roast cubes on all sides in bacon fat; spoon into baking dish on top
of bacon. Add flour to fat remaining in the skillet; stir over medium highheat until flour is browned.
Carefully add broth and red wine to skillet, whisking contents to avoid
lumps. Add bay leaf, thyme and pepper, and simmer skillet until slightlythickened, about 5 minutes. Stir often.
When thickened, pour contents of skillet over meat and bacon. Cover baking
dish and bake at 325-degrees until meat is tender, about 1 1/2 hours.Remove dish from oven and stir in onions and button mushrooms. If sauce is
too thick, add small amounts of water or red wine. Return to oven until
meat is very tender and vegetables are cooked, about 1 hour.Makes 12 servings. Serve over rice.
To freeze: after stirring in onions and mushrooms, cool. Divide contents
of casserole into two to four freezer containers, depending on family size.Freeze.
To cook after freezing: thaw freezer container in refrigerator overnight.
Place contents in oven-safe casserole baking dish. Cover and bake at325-degrees until meat is really tender, about 1 1/2 hours.
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