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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 2 |
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Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole. Ingredients:
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 pounds cubed stew meat |
4 tablespoons butter |
1 onion, chopped |
2 carrots, chopped |
1 clove garlic, minced |
2 cups red wine |
1 bay leaf |
3 tablespoons chopped fresh parsley |
1/2 teaspoon dried thyme |
1 (6 ounce) can sliced mushrooms |
1 (16 ounce) can canned onions |
Directions:
1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
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