Beef In Red Wine

---------- Recipe via Meal-Master (tm) v8.04

Title: BEEF IN RED WINE
Categories: Meats, Main dish
Yield: 10 servings

6 lb Sirloin tip or steamship rnd
3 c Dry red wine
2 c Carrots, sliced
1 c Water
2 Clove garlic, minced
2 Onions, lg, sliced
1/2 ts Pepper
1/2 ts Thyme
1 ts Dry parsley
1 Bay leaf
1 ts Salt
2 tb Vegetable oil
1 c Tomato sauce
1 cn Condensed beef broth
3 tb Cornstarch
3 tb Water

Make a marinade with the wine, water, onion, carrots,
garlic, parsley, thyme, bay leaf, salt, & pepper. Put
the meat in a bowl and pour the marinade over it.
Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper
towels. Heat the oil in a heavy pan and brown the meat
on all sides. Discard any fat left in pan. Put meat in
baking pan and pour over it the beef broth, tomato
sauce, and marinade. Cover and bake at 325 degrees for
2-3 hours or until meat is tender or to desired
doneness. Remove meat from pan and strain juices. Mash
onions and carrots. Mix cornstarch in water and stir
into juices and mashed vegetables until thickened. Add
additional salt if needed. Strain over the sliced meat
or serve separately at table. Mrs. Harold T. Cook

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