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Topic: Provencal Beef with Zinfandel for the Crock - great even if you don't like stew  (Read 539 times)
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Mary Bell
« on: March 19, 2005 04:39:17 AM »

Provencal Beef with Zinfandel
   Source:   Betty Crocker - Come Home to Dinner
   6 slices bacon cut into 1/2 inch pieces
   3 pounds of beef chuck trimmed and cut into one inch pieces
   1 large onion coarsely chopped
   1 1/2 cup baby-cut carrots
   1 cup red wine
   3/4 cup beef broth
   3 tbsp flour
   1 tsp dried basil
   1/2 tsp dried thyme
   1/2 tsp salt
   1/4 tsp coarse ground pepper
   14 1/2 ounces crushed tomatoes
   8 ounces sliced fresh mushrooms
   1/2 cup julienne cut dried tomatoes (not oil-packed)
   Cook bacon in skillet until crisp. Place bacon in crock-pot. Discard all fat except on tbsp
   drippings and fry meat (dredged in flour) in it until brown. Add onions and let fry for about
   another minute. Place in crockpot. Stir in remaining ingredients except mushrooms and dried
   Cover and cook on low for 7-8 hours - my crockpot is hot so I cooked about six hours.
   Add remaining ingredients 20-30 minutes before serving.
   Saturday, March 19, 2005
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