| Author |
Message |
    
Greg
My Favorite Photo
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| | Posted on Sunday, December 11, 2005 - 11:21 pm EST : |   
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Beef and Onions Stewed in Wine
I used a pressure cooker for this and it made for very tender and delicious beef.
Ingredients (approx. amounts)
2 large sweet onions
6 cloves garlic
1.5 pounds of chuck roast cut into large pieces
1/4 cup flour
salt/pepper to taste
dried thyme to taste
about 1/2 bottle california zinfandel (Montevina 2001)
about 2 tbsp tomato paste
First, I sliced the onions and caramelized them in my pan with salt and pepper until soft, sweet and browned. To this I added dried thyme,garlic, and beef seasoned with salt/pepper and tossed with flour - stirred for a minute then the wine and tomato paste were added. The pressure cooker top was placed on and cooked at high pressure for 20 minutes. This was allowed to cool slowly to allow the pressure to release. Served over sliced cooked potatoes.
The only thing missing is some good crusty french bread! Next time!
Greg
- ND,
Zone "4"
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Lulubelle
My Weather
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| | Posted on Monday, December 12, 2005 - 12:39 am EST : |
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Greg, that looks so delicious! My Mom made a similar dish for supper tonight, minus the wine and tomato paste. She makes hers in a very rich beefy mushroom gravy! She served it with her homemade gnocchi and peas. A real winter treat!
Lulubelle
- Quebec,
Zone "5"
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Susanq
My Favorite Photo
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| | Posted on Monday, December 12, 2005 - 01:16 am EST : |
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This looks yummy, Greg! I made Monique's French Dip beef on rolls today for football night.
SusanQ - Zone 4b-5b Wisconsin |
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