 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Smells so good! Used low-sodium no-fat beef broth, and beef round. Mmm, and a cabernet. Ingredients:
1 tbsp olive oil |
1 onion chopped |
3 cloves garlic minced |
28 oz. beef broth |
1 1/4 lb beef stew meat |
1 cup chopped carrots |
1 1/2 cups green beans |
3 tbsp whole wheat flour |
1 tbsp fresh thyme |
3/4 tsp salt |
1 cup red wine |
2 small red potato, cubed |
Directions:
1. Heat 2 tsp oil in a stock pot.
2. Saute onions until translucent about 4-5 minutes, then add garlic and saute 1 minute.
3. Remove from pan.
4. Dredge beef in 2 Tbsp flour, then add 1/2 tsp oil and brown half of beef. Remove and repeat with remaining beef. Remove browned beef and add wine to pot, scraping brown bits at bottom.
5. Add in broth, thyme and bay leaf and bring to a boil. Add meat, onions, garlic, and chopped veggies. Cover and simmer 45 minutes.
6. Remove some hot broth from the pot and stir in remaining Tbsp of flour, whisk until lump free. Add back to pot and continue to cook for another half hour. Cook until desired thickness or hungerness.
|
|