Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine flour, garlic powder, white pepper, mustard, marjoram, thyme, oregano, parsley, paprika, and black pepper. Trim fat from meat. Coat all sides of meat with flour mixture, reserving flour mixture that doesn't cling to the meat.

    Advertisement
Instructions Checklist
  • In a 4- to 6-quart Dutch oven, brown meat on all sides in 2 tablespoons of the hot butter. Remove meat and set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In the same Dutch oven, cook carrots, celery, onion, and garlic in the remaining 2 tablespoons butter, covered, for 10 minutes or until just beginning to brown, stirring occasionally. Stir in reserved flour mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add one 14-ounce can beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.

Instructions Checklist
  • Bake, covered, in a 350 degree F oven for 2-1/2 to 3 hours or until meat is very tender. Transfer meat to a platter; slice. Remove bay leaf; discard. If you like, thin gravy with a little additional beef broth to desired consistency. Serve gravy with meat. Makes 6 to 8 servings.

Nutrition Facts

611 calories; 42 g total fat; 19 g saturated fat; 2 g polyunsaturated fat; 17 g monounsaturated fat; 145 mg cholesterol; 320 mg sodium. 738 mg potassium; 14 g carbohydrates; 2 g fiber; 2 g sugar; 39 g protein; 3693 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 52 mcg folate; 3 mcg vitamin b12; 61 mg calcium; 4 mg iron;

Reviews