BEEF AND VEGETABLE CASSEROLE
So good. The meat is always tender no matter what type of beef that I use. I usually don't care for cooked carrots but after tasting this, I was amazed that carrots could taste so good.
Provided by beckas
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon until crisp and then crumble it.
- Reserve pan drippings.
- Cut beef into cubes.
- Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
- Brown beef cubes on all sides in bacon drippings.
- Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
- Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
- Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
- Cover and bake 1 hour longer or until vegetables are done.
- I usually season the final product with a little more salt and pepper.
- I serve this with steamed rice.
- Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.
Nutrition Facts : Calories 608.5, Fat 43.3, SaturatedFat 17.7, Cholesterol 60.3, Sodium 511.6, Carbohydrate 39.6, Fiber 5.1, Sugar 3.5, Protein 10.2
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