white Wine Beef and Vegetable - Just Dutch Oven Recipes

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white Wine Beef and Vegetable

2 lb Beef round steak,2 1/2x1"
2 tb Brandy
1 1/2 ts Salt
1/4 ts Dried thyme leaves
2 Cloves garlic,minced
1 1/2 c Thinly sliced carrots
5 oz Fresh mushrooms,sliced
1 ts Instant beef bouillon
1 c Dry white wine
2 tb Olive oil
1/4 ts Ground pepper
1 Bay leaf,crumbled
1 1/2 c Thinly sliced onions
1/2 lb Bacon,cut into 2" pieces
2 Large tomatoes,peel/chop

Mix steak, wine, brandy, oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots in 4-quart glass bowl. Cover and refrigerate, stirring frequently, at least 6 hours but no longer than 24 hours.

Heat oven to 325'. Heat 8 cups water to boiling in large kettle. Add bacon and reduce heat. Simmer uncovered 10 minutes; drain on paper towels.

Remove steak from marinade. Strain marinade, reserving vegetables and liquid. Coat steak with flour; shake off excess. Layer half of the bacon and reserved vegetables, the mushrooms, tomatoes and steak in Dutch oven. Top with remaining bacon and vegetables.

Measure reserved marinade liquid; add enough water to measure 1 1/2 cups. Heat liquid and bouillon to boiling; pour over meat and vegetables. Cover to 350'. Bake until carrots nad turnip are tender, about 30 minutes.