Beef In Port Wine
|Onion||1 Large, sliced|
|Beef chuck||2 1⁄2 Pound, cut in 2-inch cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Garlic||3 Clove (15 gm), finely chopped|
|Tawny port||2 Cup (32 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
Brown bacon in skillet.
Remove, drain on towels and cut into small pieces.
Fry onion in bacon fat until tender.
Remove from skillet.
Coat beef with flour that has been mixed with salt and pepper.
Brown in bacon fat with garlic.
Put bacon, onion and beef in buttered 2-quart casserole.
Add wine and bouillon to skillet and heat and scrape brown crust from skillet.
Cover and cook in a 300° F.oven for 2 to 2 1/2 hours or until beef is tender.
You may wish to serve with boiled potatoes and buttered carrots.