Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :4:45
Categories : Beef French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Beef round -- cut in 2" cubes
2 c Red wine
2 tb Olive oil
1 ts Salt
1 ts Pepper
1/2 ts Ground thyme
1 Bay leaf
1 Celery rib
3 cl Garlic
2 Carrots
3 Onions
1/4 c All-purpose flour
1 tb Tomato paste
1/2 c Beef broth
1 1/2 c Small white onions --
- par-boiled
2 oz Mushrooms -- sliced
5 Red ripe tomatoes
1 tb Butter
1 tb Olive oil
1/4 ts Salt
1/4 ts Sugar
Combine wine, olive oil, salt, pepper, thyme, and bay leaf. Slice an
onion, a carrot, a garlic clove, and celery. Add to wine mixture.
Marinate beef in this mixture for at least 2 hours and up to
24 hours. Turn occasionally. Remove meat and pat it dry. Strain
marinade and reserve. Heat 2 tb butter with olive oil in heavy
skillet. Brown the meat quickly on all sides. Remove meat to a
2 quart baking dish. Deglaze skillet with 1/4 cup reserved marinade
and add to baking dish.
Chop remaining onions, carrot, and garlic finely. Melt 2 tb butter in
skillet and saute the garlic, onions and carrot until lightly
browned, about 5 minutes. Blend in flour and stir 1 minute. Add
marinade, broth, and tomato paste. Stir until mixture comes to a
boil. Pour over meat. Cover, cook in 350 F oven for 2-1/2 hours. Melt
1 tb butter in skillet and saute white onions with salt and sugar
until golden. Add mushrooms and saute for 2 minutes more. Add white
onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more
minutes.
