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Prep Time: 17 Minutes Cook Time: 50 Minutes |
Ready In: 67 Minutes Servings: 4 |
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The flavor gets better as it sits in the refridge for a few days Ingredients:
1 1/2 lbs beef tenderloin |
2 cups onions |
2 cups carrots |
1 (10 ounce) can whole tomatoes |
1 (10 ounce) can small whole potatoes |
5 garlic cloves |
4 tablespoons olive oil |
1/2 cup whole wheat flour |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 cup low-fat chicken broth |
1 cup light beer |
Directions:
1. Cut beef in small cubes, place whole wheat flour, salt, pepper, oregano and basil in a large plastic container with a tight fitting lid. Shake contents so they mix. add cubed meat and shake until it is coated. Meanwhile in a large dutch oven heat oil and saute the garlic until soft. Add remaining vegetables except canned potatoes and cook 5 minutes longer. Add to cooking vegetables cookuntil meat is tender. You will notice the mixtures is getting sticky. This is caused by flour seasoning on meat. Add chicken stock and light beer.
2. Bring to boil and reduce heat to a simmer. Add canned drained potatoes. Don't be tempted to substiture regular potaotoes they get to mushy.
3. Cook over low heat another 30 minutes.
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