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    Freezer Beef Burgundy


    Source of Recipe


    internet

    List of Ingredients




    3 pounds boneless chuck roast
    3 ounces bacon (3-4 slices)
    1/4 cup flour
    1 14 oz to 16-oz can beef broth
    1 1/2 cup dry red wine (cabernet sauvignon or merlot)
    1 bay leaf
    1 teaspoon thyme
    1/4 teaspoon pepper
    1 cup small boiling onions
    2 cups fresh small button mushrooms

    Recipe



    Cut chuck roast into 1-inch cubes.� Heat oven to 325-degrees. Cut bacon slices into 1/2-inch strips.� In a large skillet, slowly cook bacon bits until crisp.� Place drained bacon in the bottom of a 3-quart oven-proof casserole baking dish; retain bacon fat in skillet. Brown roast cubes on all sides� in bacon fat; spoon into baking dish on top of bacon.� Add flour to fat remaining in the skillet; stir over medium high heat until flour is browned. Carefully add broth and red wine to skillet, whisking contents to avoid lumps.� Add bay leaf, thyme and pepper, and simmer skillet until slightly thickened, about 5 minutes.� Stir often.

    When thickened, pour contents of skillet over meat and bacon.� Cover baking dish and bake at 325-degrees until meat is tender, about 1 1/2 hours. Remove dish from oven and stir in onions and button mushrooms.� If sauce is too thick, add small amounts of water or red wine.� Return to oven until meat is very tender and vegetables are cooked, about 1 hour. Makes 12 servings.� Serve over rice.


    To freeze:� after stirring in onions and mushrooms, cool.� Divide contents of casserole into two to four freezer containers, depending on family size.� Freeze.

    To cook after freezing:� thaw freezer container in refrigerator overnight.� Place contents in oven-safe casserole baking dish.� Cover and bake at 325-degrees until meat is really tender, about 1 1/2 hours.

 

 

 


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