Total Time
Prep 5 hrs
Cook 3 hrs

I am posting this for the ZWT3. I am taking it from an old cookbook from years ago, and its described as a traditional French dish, which has a wonderful aroma. I have not tried it yet, but with winter coming on, it will be on the menu very soon, although it does take quite a long time to cook, I might try it in a crock pot and see how it goes!!!This recipe does state a good wine is to be used!!!

Ingredients Nutrition


  1. Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside.
  2. Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours.
  3. Saute the onions and salt pork for 10 minutes or until brown.
  4. Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.


Most Helpful

Delicious...A five for sure

NoraMarie November 07, 2007

This was a great recipe--only wish I'd've had little baby onions to add to it (but that was just as well with my onion-hating 15 yo DS!!!). I used rib steaks, and pretty much kept everything the same as written. Used Aunt Retta's home-made wine for the red (elderberry and fruit mix)--nice robust (slightly 'sweet') flavor. Used beef bouillon for the consomme--it's what I had on hand. Oh and skipped the salt pork part altogether since didn't have the baby onions. *Made for ZWT3 French Region*

Debber June 12, 2007

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