- make this recipe
- user reviews (2)
-
1
pound boneless beef chuck roast, cut into 3/4-inch cubes
-
1
tablespoon cooking oil
-
1 1/2
cups chopped onion (3 medium)
-
2
cloves garlic, minced
-
1 1/2
cups Pinot Noir or Burgundy wine
-
3/4
cup beef broth
-
1
teaspoon dried thyme, crushed
-
3/4
teaspoon dried marjoram, crushed
-
1/2
teaspoon salt
-
1/4
teaspoon black pepper
-
2
bay leaves
-
3
cups whole fresh mushrooms
-
2
cups 3/4-inch pieces carrot (4 medium)
-
1
cup pearl onions, peeled, or frozen small whole onions
-
2
tablespoons all-purpose flour
-
2
tablespoons butter or margarine, softened
-
2
slices bacon, crisp-cooked, drained, and crumbled
-
3
cups hot cooked noodles or prepared mashed potatoes
1. In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
2. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.
3. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles.
4. Makes 6 servings (6 cups)
- Equipment Slow-cooker directions:Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon.
- Servings Per Recipe 6,
- Calories 395,
- Protein (gm) 23,
- Carbohydrate (gm) 35,
- Fat, total (gm) 14,
- Cholesterol (mg) 87,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 7,
- Vitamin A (IU) 10204,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 436,
- Potassium (mg) 779,
- Calcium (DV %) 61,
- Iron (DV %) 5,
- Vegetables () 2,
- Starch () 2,
- Lean Meat () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This had a nice flavor and the meat was very tender, my husband & I liked it but neither of my boys were big fans. While cooking the smell of all the spices was a little strong, once the wine and broth were added; I did not make this with the noodles but used the mashed potatoes and it worked well together. I do feel this recipe requires more time than it should, but try it yourself the recipe did taste good, once prepared!
9/24/2011 08:05:34 PM Report AbuseThis was just wonderful! I did add diced potatoes after the carrots were nearly tender and did not serve over noodles. We'll most certainly have again. Thank you!
10/15/2010 07:55:36 PM Report Abuse