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The Vice President for the Southern division of Sears, Roebuck, and Co. sent us this recipe after a trip to France.

Recipe by Southern Living February 2016

Gallery

Credit: Hector Sanchez; Styling: Karin Olsen

Recipe Summary test

hands-on:
45 mins
total:
3 hrs 45 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.

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  • Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.

  • Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.

Chef's Notes

We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.

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