WHB #70: Beef in Red Wine


This week The Chocolate Lady from In Mol Araan is hosting the Weekend Herb Blogging. Bay Laurel is the source of the bay leaves which are used for their flavour in cooking. It was also the source of the laurel wreath of ancient Greece, and therefore the expression of „resting on one’s laurels“. A wreath of bay laurels was given as the prize at the Pythian Games because the games were in honor of Apollo and the laurel was one of his symbols ever since his unsuccessful persuit of Daphne. In the Bible, the sweet-bay is often an emblem of prosperity and fame. It is also the source of the word baccalaureate (laurel berry), and of poet laureate.

I tried a recipe for my slow cooker and used the herb bay leaf. I think the slow cooker is a great for busy mothers. It cooks lunch quite alone.

-=========   REZKONV-Recipe – RezkonvSuite v1.4
Title:   Beef in red wine Button German
Categories:   Crockpot
Yield:   4 Servings
Rindfleisch in Rotwein

Ingredients

900 grams   Beef , cut into 1-inch cubes
2     Carrots, peeled and sliced
1 medium   Onion, sliced
1 teasp.   Salt
1/2 teasp.   Pepper
2 tablesp.   Flour
250 ml   Red or Burgundy wine
1 tablesp.   Tomato paste
2 cloves   Garlic, minced
1     Whole bay leaf
250 grams   Fresh mushrooms, sliced
2 stalks   Celery, peeled and sliced
1     Red bell pepper, diced

Source

  adapted recipe from www.crock-pot.com
    Edited *RK* 02/16/2007 by
Ulrike Westphal

Directions

Sprinkle beef cubes with flour and brown well in little oil. Place browned beef cubes in stoneware. Add vegetables. Season with salt and pepper. Mix well. Add wine, tomato paste, garlic and bay leaf. Cover and cook on Low 10 to 12 hours.

Serve with potatoes.

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