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Add a photoTHIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED POTATOES OR NOODLES
Ingredients
- 1 2lb boneless beef chuck roast
- cut in 3/4 inch pieces
- 2Tbspcooking oil
- 2cups chopped onion
- 4 cloves minced garlic
- 2 cups Burgundy Wine
- 1 cup beef broth
- 1TSPDRIED THYME,MARJORAM,SALT AND PEPPER
- 2Bay leaves
- 4 cups whole Mushrooms
- 4 medium carrots cut in 1/4 pieces
- 2 cups pearl onions
- small
- 3tsp all purpose flour
- 3tsp soft butter
- 4 slices bacon cooked cooled or crumbled
- HOT COOKED NOODLES OR MASHED POTATOES
Directions
- In A 4 Quart Dutch Oven brown half the meat in hot oil,remove and brown the remaining beef onion,and garlic cook until meat is brown and onions soft
- Return all the meat to dutch oven stir in wine,broth,thyme,marjoram,salt pepper and bay leaves
- Bring to a boil
- Reduce heat and simmer for 45 minutes covered
- Add mushrooms,onions,carrots and cook another 30 minutes till tender,discard bay leaves
- In a small bowl stir together flour and butter until smooth,stir into meat mixture till thick and bubbly about 1 minutet then add Bacon
- SERVE OVER MASHED POTATOES OR HOT BUTTERED NOODLES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 6 servings | |
| Calories 613 | |
| Calories from Fat 328 | 54% |
| Total Fat 36.42g | 46% |
| Saturated Fat 14.28g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 415mg | 17% |
| Potassium 799mg | 23% |
| Total Carbs 18.72g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.82g | 5% |
| Protein 38.36g | 61% |
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