Egg free, Gluten free, Lactose free
- 1 stick of butter
- 1 cup red wine
- 4.5 lbs. corner of topround or rump (without fat)
- 2 large carrots, cut into large chunks
- 2 parsnips, cut into large chunks
- 4 medium potatoes, cut into large chunks
- 8 small onions, peeled
- 4 slices of bacon, diced
- 1/3 cup cornmeal
- 4 cups beef stock
- 3 tablespoons tomato paste
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 2 teaspoons mixed herbs
- salt, pepper
Heat 2 tablespoons of butter and 1/2 cup red wine in large saucepan, add meat, brown well on all sides.
Remove meat from pan.
Add another 2 tablespoons of butter to saucepan, then carrot, parsnip, potato, onion and bacon.
Saut’ gently til golden brown.
Remove from pan.
Melt 2 tablespoons of butter in saucepan.
Add flour, stir over high heat until dark golden brown, being careful not to burn.
Remove from heat, add stock and remaining red wine, stir until combined.
Add tomato paste, Worcestershire sauce, sugar and mixed herbs and mix well.
Return to heat until sauce boils and thickens.
Place meat (not the veggie combo) in saucepan, bring to boil, simmer gently 2 hours
Add prepared vegetables and bacon, simmer for another 30 minutes until vegetables are tender.
Remove meat and vegetables from pan, keep warm.
Bring sauce to boil and simmer uncovered for 10 minutes to thicken.
Carve meat, serve with vegetables and gravy.
- Impressive presented on one large platter in the center of the table if you are entertaining.
- Great for leftovers! Store in the fridge in a casserole dish and reheat in microwave or saucepan.
- A separate serving of greens also adds some color to this dish.