| Directions | In Dutch oven, heat oil, butter, and bacon over medium heat. Add meat and brown well. Season meat; add onion and garlic. Brown lightly. Add carrots and wine, letting wine evaporate slightly before adding water and bouillon. Cover and cook slowly in oven at 350° for 3 hours. Let meat cool completely. Skim fat from pan juices and pour all that remains, including carrots, into blender. Blend until smooth. Return to pan. Slice cooled meat 1/4" thick and place in juice in pan. Reheat and serve. Sauce will be slightly thickened from the vegetables. |
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Ingredients | - | | 1 tablespoon olive oil |
- | | 1 tablespoon butter |
- | | 1 slice bacon (microwaveable works well) |
- | | 3 pounds eye of round |
- | | Salt and pepper to taste |
- | | 3/4 cup chopped onion |
- | | 1 clove garlic |
- | | 2 carrots |
- | | 1 cup red wine |
- | | 1 cup water |
- | | 1 teaspoon instant beef bouillon |
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