Texas Wine Beef

5 pounds chuck roast

Lowry's seasoned salt

garlic salt

1/2 pound bacon

3 or 4 large carrots, diced

4 cloves garlic

2 leeks, chopped

2 medium onions, chopped

1/2 c. parsley, minced

2 1/2 c. Texas red wine

3 bay leaves

1 tsp. thyme

1/2 c. fresh mushrooms, sliced (optional)

Flour and water for thickening paste

Rub both sides of roast with seasoned salts, and sear. Roast in 350-degree oven for 1 1/2 hours. It should be crusty and well done. Cool and cube. Reserve dripping; add enough water for gravy. Set aside.

Fry bacon, and retain enough grease to cook vegetables. Drain bacon when crisp. Add diced and chopped vegetables to bacon grease and cook slowly, stirring until the carrots look candied.

Place cubed meat in heavy casserole, and cover with the pan drippings. Add cooked vegetables and place in a moderate over (350 degrees) for about two hours. Add bacon and fresh mushrooms (optional) for last few minutes. The sauce should be thick, not watery. Correct with flour paste if necessary.

Serve on wild rice, if available. Serve Cypress Valley red table wine or Llano Estacado Cabernet Sauvignon.

See the full article in the March 1984 issue.

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