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Braised Beef in Wine Sauce Recipe

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This recipe for Braised Beef in Wine Sauce, by , is from Cooking with the Cruickshanks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Denike


2 1/2 lb lean, boneless round or rump roast
1 10 oz can of beef broth
1 7 oz can tomato sauce
1/2 c dry red wine
2 medium onions, sliced
1 clove garlic, crushed
1 rib celery, chopped
1 c mushrooms, sliced
2 tsp liquid gravy browning sauce ( or worchestershire sauce)
1 small bay leaf
1/4 tsp thyme

Add oil to a frypan. Brown roast on all sides.Move to large casserole dish.
Add onions, garlic and mushrooms to frypan and sauté.
Use the beef broth and red wine to deglaze pan.
Add all the rest of the ingredients to casserole dish with roast.
Cover and cook @ 350 oven until very tender ( 2-3 hours)
Add water if necessary to maintain level of liquid.
Remove roast and slice thinly.
Thicken sauce with 1 tbsp. corn starch in a little cold water.
Serve sauce separately to pour over meat

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe can be adapted for a Slow
Cooker - 8 hours on Low Heat.




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