Prep 20 mins
Cook 2 hrs
This came from my friend, Julie, and it's wonderful.
- 2 1⁄2 lbs chuck roast
- 6 slices bacon, cooked,crumbled
- 1 1⁄4 cups water
- 1⁄2 cup dry red wine, burgundy
- 2 cloves garlic, minced
- 1 large bay leaf
- 1⁄2 can beef broth
- 4 medium carrots, cut in half
- 1 can mushroom
- 2 tablespoons flour
- Trim fat from chuck, cut into 1 1/2" cubes.
- In large heavy pan, brown in bacon drippings.
- Pour off fat.
- Sprinkle with salt and pepper.
- Add bacon, soup, 1 c.
- water, wine, garlic, bay leaf.
- Cover; simmer 1 hour; stir now and then.
- Add carrots, onions, mushrooms.
- Cover, simmer 1 hour or until tender.
- Remove bay leaf.
- If thickens, gradually blend 1/4 c.
- water and flour into juice.
- Remove meat mixture and make gravy.
- (If no gravy, it's just as moist with only the juice poured over rice. Make sure enough of original scrapings are there for gravy if you use it).
This was delicious! We served it over brown rice and used fresh mushrooms, and leftover chuck steak cut. A salad and fresh bread nicely rounded out this meal. Thank you!
This IS wonderful, Bliss. I followed the recipe exactly and it all worked beautifully. Well, I used whole, fresh mushrooms and added a few small potatoes, but otherwise didn't change a thing. What a delicious, perfectly seasoned, perfectly sauced stew. Hubby wants the leftovers for breakfast. We'll see who gets to the breakfast table first.