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4 lb. beef
roast, cubed
1 1/2 cups red sparkling grape juice
1/3 cups olive oil
1 tsp thyme
1 tsp black pepper
1 lb bacon, cut into pieces
3 cloves garlic, minced
1 onion, sliced
1 lb mushrooms, sliced
1/3 cups flour
Mix grape juice, olive oil, thyme, and pepper in small pot. Place beef in gallon zip-lock and add grape juice mixture for marinade. Double bag and place in cooler overnight. In large skillet,
cook bacon until soft. Add garlic and onions, sautéing until clear. Add mushrooms and cook until slightly wilted. Drain beef saving
marinade and place in bottom of Dutch oven. Sprinkle flour over beef, stir until
well covered. Add mushroom mixture on top.
Pour reserved marinade over all. Cover and cook at low 7-8 hours.
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