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Ingredients Jump to Instructions ↓

  1. 3 lbs chuck -eye roast, cut 1 1/2" cubes

  2. 1 1/2 teaspoons salt

  3. 1 teaspoon ground black pepper

  4. 3 tablespoons vegetable oil

  5. 2 medium onion s, chopped (2 cups)

  6. 3 medium cloves garlic , minced

  7. 3 tablespoons flour

  8. 1 cup red wine (full-bodied)

  9. 2 cups low-sodium chicken broth

  10. 2 bay leaves

  11. 1 teaspoon dried thyme

  12. 6 small potato es, peeled & cubed

  13. 1 1/2"

  14. 4 large carrot s, peeled & sliced 1/4-inch thick

  15. 1 cup frozen pea s (6 ounces), thawed

  16. 1 cup frozen corn (6 ounces), thawed

  17. 1/4 cup minced fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; simmer about 1 hour. Add potatoes and carrots, cover. Simmer until meat is just tender, about 2 hours. Can be cooled, covered, and refrigerated up to 3 days. Add peas and corn and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

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