Beef Braised in Red Wine

* Exported from MasterCook II *

Beef Braised in Red Wine

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Lean beef chuck roast
3 slices Lean bacon chopped
1 tsp Minced garlic
1 tsp Crumbled oregano
1/2 tsp Salt
1/4 tsp Fresh ground pepper
1 tbsp Margarine
1 tbsp Olive oil
1/2 c Chopped onion
1/4 c Chopped carrots
1/4 c Chopped celery
1/2 c Dry red wine
2 c Beef stock canned or made -- from bouillon cubes
1 1/2 c Canned tomatoes pureed or -- coarsely chopped
1 ea Bay leaf
2 tbsp Soft butter optional
2 tbsp Flour optional

chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup
servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,
50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4
milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be
cut into long-stemmed florets, blanched, drained ** Red Pepper should be
cut in julienne strips Preheat oven to 325". Place one layer of broccoli in
pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover
with remaining broccoli, arranging it with stems pointing center and the
flowers to the outside. Add the carrots and red pepper. Mix egg, oregano
and evaporated skim milk. Pour over vegetables. Bake loosely covered with
foil for one hour or until filling is set. Uncover for last 10 minutes of
baking.
Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein,
17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium,
2.6 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing
bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar,
one cup at a time, beating after each addition.

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