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Ingredients

2 (15 ounce) cans sliced carrots, drained
1 (15 ounce) can sliced beets, drained
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, chopped
1 bay leaf
2 tablespoons Italian seasoning
1/4 cup red wine vinegar

Directions

Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Ingredients

1 pound ground beef
2 tablespoons minced garlic
1/2 cup sliced mushrooms
1/3 cup all-purpose flour
3/4 cup dry Marsala wine
1/2 cup dry sherry
1/2 cup water

Directions

Cook the ground beef with the garlic and mushrooms in a large skillet over high heat until no pink remains, about 10 minutes; do not drain. Add the flour and continue to cook for five minutes.

Pour in the Marsala wine, sherry, and water. Stir and bring to a boil; reduce heat to low and simmer covered for 10 minutes. Serve over the pasta of your choice.

Ingredients

2 pounds beef roast, cut into cubes
1/2 (1 ounce) package herb and lemon soup mix
1 cube beef bouillon
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup Burgundy wine
4 cups cooked egg noodles

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9×13 inch baking dish. Cover and bake in the preheated oven for 4 hours.

Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.

Ingredients

1/3 cup red wine vinegar
1/3 cup water
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon white sugar
salt and pepper to taste
2 pounds beef chuck steaks, well trimmed

Directions

In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours.

Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium.

Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices.