- 1/4 cup dried parsley- didn't use this
- 2 tablespoons dried thyme - didn't use this either
- 2 tablespoons dried bay leaf- I have this, but for some reason didn't use this
- 2 tablespoons dried rosemary- You guessed it. I omitted this too. Geez. You mean to tell me the only spice I did use wasn't even on the original ingredient list?! (I used some oregano)
- 3 pounds beef chuck, cut into large pieces-I think I used about two pounds of roast
- 1 large yellow onion, peeled and finely chopped- I used a regular white onion but at least I used an onion!
- 2 carrots, peeled and finely chopped- used some frozen carrots on hand and also threw in a can of corn and a can of green beans
- 2 cloves garlic, peeled- I buy the little jar of garlic already minced. I'd say I probably used about a teaspoon or so
- 25 1/2 oz wine, (1 bottle) rich red burgundy or California pinot noir- I used a little over half a bottle of red wine. Don't even ask where the other half went...
- 6 ounces Lean salt pork, diced- Ew, this just sounds bad so I left it out.
- 1 tsp each Salt and Pepper- Come to think of it, I can't remember if I put S&P in or not!
- 1/3 cup flour- This would have certainly thickened it up a bit, but I didn't put any flour in my concoction
- 2 cups water-I used beef broth rather than water, and I also added in a can of whole tomatoes in their juice. Smash up the tomatoes with your hands. I think the addition of beef broth and tomato juice made the soup a little less knock-your-socks-off-with-the-taste-of-wine
- 1 pound mushrooms, stems trimmed and caps peeled-Crap, I knew I forgot something...
Basically I marinated the meat and onion in the wine for 24 hours. I then browned the meat and sauteed the onion with it. I placed the rest of the wine marinade in a crockpot along with all the other ingredients and cooked on low for about 8 hours.