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Beef in Wine

Recipe Introduction


I'm almost reluctant to include this recipe in this collection. It rather equates with the cream of mushroom soup recipes that serious cooks wouldn't be caught using. But, it's an old family favorite--John especially loved it as a kid--and Dick still occasionally suggests it. So here goes. . . .





List of Ingredients



• 2 cups raw rice
  
• 1 package onion soup mix (or other dry soup mix)
  
• 2 cups red wine
  
• 2 cups water
  
• 1 large can mushrooms with liquid
  
• 1 2-3-inch thick chuck roast
  






Instructions



1. Combine all of the ingredients except the roast in the bottom of a greased baking dish. [I use an old Corningware casserole that's at least 4 inches deep.]
   
   
2. Place the roast on top of the rice. Cover tightly with heavy-duty foil.
   
   
3. Roast at 300-325 degrees for 2-3 hours. Add water, if necessary, the last hour.
   
   






Final Comments


Don't look for rice to flake easily with a fork. It just won't happen in this recipe. The rice kernals tend to stick together, but they really aren't a glutinous mess.

I've added several whole peeled cloves of garlic and we like that flavor.

This may be made in browning (baking) bags.