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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy! Ingredients:
2/3 cup flour |
1/4 teaspoon pepper |
3 lbs beef chuck, cut in -1 |
1/3 cup olive oil |
1 cup coarse onions, chopped |
1 cup celery |
3 garlic cloves, crushed |
2 (21 ounce) cans condensed beef broth |
1 bay leaf |
1/4 teaspoon dried thyme leaves |
1 tablespoon parsley |
6 small potatoes, halved |
6 medium carrots, cut in large slices |
2 small onions, quartered |
1 lb mushroom |
1/2 cup red wine or 1/2 cup water or 1/2 cup beef broth |
Directions:
1. Combine flour and pepper; coat beef cubes.
2. Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
3. Sauté onion, celery and garlic until tender.
4. Return beef to pan.
5. Add beef, broth, wine and spices.
6. Bring to a boil, stirring occasionally.
7. Reduce to simmer, cover and continue cooking for 1-3/4 hours.
8. Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
9. Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
10. Simmer until thick.
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