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Texas Wine Beef Recipe

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This recipe for Texas Wine Beef, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ed & Peggy Erwin
Added: Friday, October 27, 2006


5 lbs. chuck roast
Lowry's seasoned salt
garlic salt
1/2 lb. bacon
3 or 4 large carrots, diced
4 cloves garlic
2 leeks, chopped
2 medium onions, chopped
1/2 cup parsley, minced
2-1/2 cup Texas red wine
3 bay leaves
1 tsp. thyme
1/2 cup fresh mushrooms, sliced (optional)
flour & water for thickening paste

Rub both sides of roast with seasoned salts, and sear. Roast in 350 oven for 1-1/2 hours. It should be crusty and well done. Cool and cube. Reserve dripping; add enough water for gravy. Set aside. Fry bacon and retain enough grease to cook vegetables. Drain bacon when crisp. Add diced and chopped vegetables to bacon grease and cook slowly, stirring until the carrots look candied. Place cubed meat in heavy casserole and cover with the pan drippings. Add cooked vegetables and place in moderate oven (350 degrees) for about two hours. Add bacon and fresh mushrooms (optional) for last few minutes. The sauce should be thick, not watery. Correct with flour paste if necessary. Serve on wild rice, if available. Serve red table wine or Cabernet Sauvignon.

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