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Ingredients
Small pot roast or 1-1/2 pounds beef, cubed
1 Large white onion, sliced
Red wine to cover
4 Tablespoons shortening
4 Tablespoons flour
1/2 Cup hot water
2 Beef bouillon cubes
1/2 Teaspoon garlic pur�e
1/2 Teaspoon rosemary
1/2 Teaspoon ground thyme
Salt & pepper to taste
4 Large carrots, peeled & chopped
Instructions
Marinate the meat overnight in red wine to cover, to which is added the onion. Remove meat from marinade, drain onion rings and save with the wine. Brown meat in shortening, remove and keep warm.
Make a roux by adding the flour to the shortening and stirring until it is dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add 1/2 cup hot water in which 2 beef bouillon cubes have been dissolved, more water may be added if necessary, season with garlic pur�e, rosemary, ground thyme, salt and pepper. Put beef back in gravy with carrots and simmer tightly covered for at least 3 hours or until meat is tender.