Wow! So close to my very own recipe, so I tried this. I did "tweak" this recipe a wee-bit! (sorry, I cannot help it...lol) I created this in my roaster so I could make a larger batch. I simply tripled this recipe. I did as this recipe said, I used vegetable oil and browned the meat, (yes right in my roaster on 400 degrees), as it was browning, I added seasoned meat tenderizer and pepper, (approx 1 tablespoon each....keep in mind, I tripled this recipe and the seasoned meat tenderizer is perfectly salty, so I would not recommend adding any other salt), stirred almost constantly, once the meat was completely browned, I added about two cups of red wine, the diced onions, celery and the cornstarch paste (as this recipe instructed), I also added about a tablespoon each of parsley, garlic powder, onion powder, paprika and Worcestershire, (I also included a tablespoon of A-1 sauce as suggested by another viewer), this made a lovely roux. Smelled amazing! I turned the roaster down to 250 degrees and let that simmer SLOWLY for about an hour, stirring every 15 minutes. Then I added bullion cubes w/water, the carrots and potatoes, left the roaster at 250 degrees and simmered SLOWLY for another 2 hours stirring every 15 minutes. I served this with homemade buttermilk biscuits! It was delicious and warmed us all up on this cold February day here in Northern Illinois! Thank you for sharing this!
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Wow! So close to my very own recipe, so I tried this. I did "tweak" this recipe a wee-bit!...