Beef Stewed In Red Wine Recipe
Ingredients
1 1/2 pounds boneless chuck steak, cut into 1 1/2 inch cubes
2 tablespoons butter
1 tablespoon oil
1 large turnip, cut into 1 inch pieces
1 rutabaga, cut into 1 inch pieces
1 pound small white onions, peeled
1 pound carrots, cut into 1 inch pieces
3 tablespoons flour
1 cup beef bouillon
1 cup red wine
Dash of Worcestershire sauce
1/2 teaspoon peppercorns
3 bay leaves
Directions
Heat butter and oil in a 3 quart glass or ceramic casserole for 20 seconds.
Brown beef, turnip, rutabaga, onions, and carrots for 4 minutes.
Add flour, stir, and cook for another 2 minutes.
Add bouillon, wine, Worcestershire sauce, peppercorns, and bay leaves.
Cover and cook at "simmer" setting for 50 minutes.
Leave overnight and reheat next day.
Brown beef, turnip, rutabaga, onions, and carrots for 4 minutes.
Add flour, stir, and cook for another 2 minutes.
Add bouillon, wine, Worcestershire sauce, peppercorns, and bay leaves.
Cover and cook at "simmer" setting for 50 minutes.
Leave overnight and reheat next day.
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