From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • Small pot roast or 1-1/2 pounds beef, cubed
  • 1 large white onion, sliced
  • Red wine to cover
  • 4 tablespoons shortening
  • 4 tablespoons flour
  • 1/2 cup hot water
  • 2 beef bouillon cubes
  • 1/2 teaspoon garlic puree
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon ground thyme
  • Salt and pepper to taste
  • 4 large carrots

     Marinate the meat overnight in red wine to cover, to which is added the onion.  Remove meat from marinade, drain onion rings and save roux by adding the flour to the shortening and stirring until it is dark brown.  Add onion rings.  Cook until soft.  Add wine from marinade.  Add 1/2 cup hot water in which 2 beef bouillon cubes have been dissolved.  (More water may be added if necessary.)  Season with garlic puree, rosemary, ground thyme, salt and pepper.  Put beef back in gravy.  Add carrots which have been scraped and cut into chunks.  Simmer tightly covered for at least 3 hours or until meat is tender.


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