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3 sl Bacon; cut in 2" pieces
3 lb Beef round steak; cut in 1" cubes
2 c Burgundy or dry red wine
1/2 c Water
1 cn (10.5-oz) condensed beef broth
1/2 ts Dried thyme leaves
1 Clove garlic; minced
1 Bay leaf
16 sm Boiling onions -or- 1 Jar (16-oz) small onions; drained
16 Baby carrots -or- 5 Carrots; cut into 2" pieces
2 tb Margarine or butter; softened
3 tb Flour
2 tb Chopped fresh parsley; if desired
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.