Ingredients Jump to Instructions ↓

  1. 3 pounds beef roast (chuck, blade, rump) -

  2. 2 pounds potatoes -

  3. 1 pound carrots -

  4. 2 large onions -

  5. 2 tablespoons canola or other oil -

  6. 1 cup dry red wine (substitute tomato juice) -

  7. 1/2 teaspoon pepper -

  8. 2 teaspoons salt -

  9. 1 teaspoon paprika -

  10. 1 teaspoon turmeric -

  11. 2 bay leaves -

  12. 1 1 inch piece stick cinnamon

Instructions Jump to Ingredients ↑

  1. Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat. In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor. Reduce the heat and add 1 cup dry red wine (or tomato juice) and 1 cup water, the bay leaves, and, if using, the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot. Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. After the meat has cooked for an hour, turn it over and add the cut up vegetables. If the vegetables don't all fit in your pan, remove some of the cooking liqiud to a second pan and cook some of the vegetables in it. Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. When the meat is done, remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary. Slice the meat across the grain, arrange with the vegetables and drizzle with some of the pan juice. Serve, with the remaining juice in a separate bowl.


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