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Beef and Vegetable Casserole

1 1/4 Boneless chuck steak
1 1/4 c Water, divided
1/2 c Dry red wine
1 Bay leaf, broken in half
1/4 ts Thyme leaves
1/4 ts Marjoram leaves
1/4 ts Salt
4 ts Vegetable oil
2 c Thinly sliced onions
4 ts All-purpose flour
Pepper to taste
1 c Sliced carrots, 1 inch
1 c Sliced celery, 1 inch

Broil steak on rack in broiling pan, turning once, until rare. Cut into 1-inch pieces. In medium bowl combine 1/2 cup water with the wine and seasonings; add chuck and toss to combine. Cover with plastic wrap and refrigerate for at least 8 hours. Preheat oven to 350 degrees F. Use a slotted spoon to remove meat from marinade, reserving marinade. Heat oil in 10-inch skillet over medium-high heat; add onions and meat and saute until onions are browned, 2 to 3 minutes. Transfer meat and onions to 2- quart casserole, reserving pan juices. Set casserole aside. In same skillet add flour to pan juices and stir to dissolve. Cook, stirring, until flour is lightly browned. Gradually stir in reserved marinade; add pepper and remaining 3/4 cup water and bring to a boil, stirring constantly. Pour over meat and onions in casserole. Cover and bake for 1 hour. Add carrots and celery, cover, and bake until meat is tender, about 1 hour more. Remove bay leaf halves before serving.

Makes 4 servings.

Fred Peters.

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