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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2-1/2 lb. boneless beef chuck, cut into 1-inch pieces
4 oz. butter or margarine
1/4 cup cognac, if desired
2 cups white Chablis wine
4 carrots, cut into 2.5-inch sticks
3 carrots, grated
2 onions, diced
6 tbsp. all-purpose flour
2 cloves garlic, finely sliced
3 bay leaves
1-1/2 tsp. salt
1-1/2 tsp. thyme, ground
1/4 tsp. pepper
1 lb. mushrooms
18 sm. white onions, 1-inch in diameter and peeled
French bread, if desired
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Directions:
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Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven.
Heat cognac; ignite and pour over beef, if desired.
Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly.
Cover and cook in 375 degree F (moderate) oven 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves.
Yield: 8 servings.
Serving Ideas : Serve with French bread, if desired.
NOTES : Cooking liquid should become a thick sauce. If sauce is too thin, increase oven temperature to 400F during last 20 minutes of cooking time. If sauce is too thick, add water as needed.
Source: Recipe Du Jour
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