Rating: 4 stars
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  • 1 Rating
Source: Midwest Living


Recipe Summary test

30 mins
2 hrs 30 mins
15 mins
2 hrs 75 mins


Ingredient Checklist


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.

  • 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.

  • 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.

  • 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; fat 42g; cholesterol 145mg; saturated fat 19g; carbohydrates 14g; mono fat 17g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 39g; vitamin a 3692.9IU; vitamin c 4.1mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 9.1mg; vitamin b6 1mg; folate 52.4mcg; vitamin b12 3.2mcg; sodium 320mg; potassium 738mg; calcium 60.6mg; iron 4.3mg.