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 Jun 1, 2009
11 min
80 min
91 min