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4 lb. beef roast, cubed
1 1/2 cups red sparkling grape juice
1/3 cups olive oil
1 tsp thyme
1 tsp black pepper
1 lb bacon, cut into pieces
3 cloves garlic, minced
1 onion, sliced
1 lb mushrooms, sliced
1/3 cups flour
Mix grape juice, olive oil, thyme, and pepper in small
pot. Place beef in gallon zip-lock and add grape
juice mixture for marinade. Double bag and place in
cooler overnight. In large skillet, cook bacon until
soft. Add garlic and onions, sautéing until clear.
Add mushrooms and cook until slightly wilted. Drain
beef saving marinade and place in bottom of Dutch
oven. Sprinkle flour over beef, stir until well covered.
Add mushroom mixture on top. Pour reserved
marinade over all. Cover and cook at low 7-8 hours.