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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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This is one of those recipes that you have probably made a zillion times, it's easy to put together and you can throw in just about anything you like. It's a great recipe for the cooler months... I serve it on cooked pasta and sprinkle Parmesan cheese on top. This takes about 2 hours to cook, it is total comfort food, and very tasty. It tastes even better the next day! I have even made this into a thick soup be adding in more water. You can add in red wine also. Ingredients:
1/4 cup oil |
2 1/2-3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (i use sirloin) |
3 stalks celery, chopped |
1 large onion, coarsley chopped |
1 -2 tablespoon chopped fresh garlic (or to taste) |
2 finely chopped jalapeno peppers (optional) |
1/4 cup tomato paste |
2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better) |
2 cups water |
1 (28 ounce) can diced tomatoes with juice |
2 tablespoons worcestershire sauce |
seasoning salt |
pepper |
1 bay leaf |
2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes |
1 lb carrot, cut into 2-inch chunks |
1/4 cup flour |
1/4 cup water |
2 tablespoons browning sauce (i use kitchen bouquet for this) |
1 (10 ounce) package frozen peas, thawed |
2 cups frozen pearl onions (or to taste) |
hot cooked pasta |
grated parmesan cheese (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef on all sides for about 10 minutes and transfer to a plate.
3. To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
4. Add in the tomato paste and stir for 1 minute.
5. Return the beef to the pot (with the drippings on the plate).
6. Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
7. Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
8. Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
9. Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
10. Stir in flour mixture into the simmering mixture and stir.
11. Add in the peas and pearl onions; cook until heated through and slightly thickened.
12. Remove the bay leaf and discard.
13. Serve immediately over hot cooked noodled.
14. Delicious!
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