Beef in red wine
Last updated 6/12/2012 12:56:19 AM. Recipe ID 18458. Report a problem with this recipe.
Title: Beef in red wine
Categories: Meats, Main dish, Londontowne
Yield: 10 servings
6 lb Sirloin tip or steamship rnd
2 c Carrots, sliced
2 ea Clove garlic, minced
1/2 t Pepper
1 t Dry parsley
1 t Salt
1 c Tomato sauce
3 T Cornstarch
3 c Dry red wine
1 c Water
2 ea Onions, lg, sliced
1/2 t Thyme
1 ea Bay leaf
2 T Vegetable oil
1 cn Condensed beef broth
3 T Water
Make a marinade with the wine, water, onion, carrots, garlic, parsley,
thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the
marinade over it. Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels. Heat
the oil in a heavy pan and brown the meat on all sides. Discard any
fat left in pan. Put meat in baking pan and pour over it the beef
broth, tomato sauce, and marinade. Cover and bake at 325 degrees for
2-3 hours or until meat is tender or to desired doneness. Remove meat
from pan and strain juices. Mash onions and carrots. Mix cornstarch
in water and stir into juices and mashed vegetables until thickened.
Add additional salt if needed. Strain over the sliced meat or serve
separately at table.
Mrs. Harold T. Cook
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