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French Potted Beef with Red Wine Sauce

  • bottom-round of beef
  • 2 carrots
  • 2 onions
  • Bay leaf
  • Little garlic
  • Flour
  • 1 pint red wine
  • Fresh tomatoes
  • White stock or water
Brown a piece of bottom-round of beef in hot fat in a heavy casserole. Add 2 carrots, 2 onions, a bay leaf and a little garlic; cover and let stand with patience for approximately ten minutes (be patient, you rascal). Sprinkle with flour to thicken and let stand another 10 minutes (be patient, you rascal). Add 1 pint red wine and some fresh tomatoes; cover with white stock or water. Cook about 2 1/2 hours.
Submitted by Cassyjean - Torrington, CT Jun 1, 2009 11 min 80 min 91 min
Recipe Rascal