Categories: Meals
Ingredients
- 4 oz. butter
- 1/2 oz. garlic
- 1/2 lb. carrots
- 3/4 lb. onions
- 1/2 oz. fresh thyme
- 3 lbs. shoulder beef
- 4 oz. flour
- 6 TB beef base
- 1/2 lb. celery
- 2 diced tomatoes
- 1 cup burgundy wine
Directions
- Sear meat in stockpot in butter.
- Add flour and wine, beef base and tomatoes.
- Dice carrots, celery, onion and add fresh thyme.
- Simmer for 40 minutes to an hour, or until desired doneness.
- Once cooked, remove meat and let cool before slicing.
- Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.
- Once meat has cooled, slice and place in a pan.
- Add gravy, wrap pan and reheat in oven to 165 degrees.