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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Twenty years old and from the newspaper Ingredients:
4 lbs center cut chuck steaks or 4 lbs chuck, cubes |
3 large carrots (cut in two inch pieces) |
1 (16 ounce) can stewed tomatoes or 8 ounces tomato paste |
1 (6 ounce) can green beans |
1 medium chopped onion |
1 tablespoon minced garlic |
2 tablespoons olive oil |
3 tablespoons flour |
1 bay leaf |
1 1/2 teaspoons salt |
1 1/2 teaspoons pepper |
Directions:
1. Salt and pepper meat; rub with flour.
2. Saute onion and garlic in oil until translucent.
3. Add meat and brown on all sides, about 15 minutes.
4. Add 1 cup boiling water and other ingredients.
5. Cook over low heat, tightly covered with aluminum foil, in dutch oven for 2 1/2 to 3 hours or crockpot on low setting for 6 hours.
6. Oven - baste twice during cooking, turning once.
7. Remove meat and vegetables; spoon off fat; leave 4-6 tbsp drippings in pan to make gravy.
8. Discard bay leave; reserve meat and vegetables.
9. To make gravy add 4-6 tbsp flour added bit by bit to desired thickness.
10. Pour over meat and vegetables.
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