Last updated 6/12/2012 1:11:24 AM. Recipe ID 38873. Report a problem with this recipe.
Title: Burgundy beef
Yield: 10 Servings
3 sl Bacon; cut in 2" pieces
3 lb Beef round steak; cut in 1"
2 c Burgundy or dry red wine
1/2 c Water
1 cn (10.5-oz) condensed beef
1/2 ts Dried thyme leaves
1 Clove garlic; minced
1 Bay leaf
16 sm Boiling onions -or-
1 Jar (16-oz) small onions;
16 Baby carrots -or-
5 Carrots; cut into 2" pieces
2 tb Margarine or butter;
3 tb Flour
2 tb Chopped fresh parsley; if
Heat oven to 350 degrees. In ovenproof Dutch oven or large saucepan,
cook bacon over medium heat until crisp. Remove bacon from Dutch
oven; drain and set aside. Return bacon drippings to Dutch oven. Add
beef to bacon drippings; cook over medium-high heat until browned.
Stir in wine, water, broth, thyme, garlic and bay leaf; cover. Bake
at 350 for 2 hours, stirring occasionally. Add reserved bacon, onions
and carrots. Cover; bake an additional 1 to 1-1/2 hours or until meat
and vegetables are tender, stirring occasionally. Remove from oven;
discard bay leaf. Remove meat and vegetables from Dutch oven; keep
warm. To make gravy, in small bowl combine margarine and flour;
gradually add about 1/2 cup hot cooking liquid, stirring until
smooth. Stir flour mixture into remaining liquid in Dutch oven; cook
over medium heat until mixture thickens, stirring constantly. Add
meat and vegetables; heat thoroughly. Sprinkle with parsley. Makes
ten 1-cup servings.
CALORIES: 290 SODIUM: 280MG
CHOLESTEROL: 70MG FAT: 12G
CARBOHYDRATE: 9G SAT: 4G
From , a Pillsbury Classic Cookbook. Downloaded
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