This recipe yields a delicious, hearty meal that practically melts in your mouth. It is perfect on a cold evening with some crusty bread and butter.
(Yield: 4-6 servings)
Ingredients:
(Yield: 4-6 servings)
Ingredients:
- 2 lbs. beef chuck or round, outside fat removed, cut into 1 1/2 inch cubes
- 4 Tbsp. flour
- 1/4 cup olive oil
- 1 medium yellow onion, diced small
- 3 cups chicken or beef stock
- 3 whole garlic cloves
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 small sprig fresh rosemary (about 2 inches long)
- 3 medium red potatoes, cut into 1 inch chunks
- 4 large carrots, peeled and cut into 1 inch chunks
- Salt & pepper to taste
- 1 cup of frozen peas
- 3 Tbsp. chopped parsley
Preparation
- Place a large, heavy bottomed pot on stove and heat over medium-high heat.
- While pot heats, season enough beef to fit in a single layer on bottom of pot with salt and pepper and then toss in a small amount of flour to coat (you should use about 2 Tbsp. of flour for all of the meat and reserve the rest.)
- Place enough oil to coat the bottom of the pot, shake any excess flour off of the beef, and place the beef in the pot without moving.
- Allow beef to brown well on each side before turning it.
- Remove the browned beef from the pot and continue the process with the remaining beef until all of it has been browned.
- Remove most of the residual fat from the bottom of the pot and reduce the heat.
- Add the onions to the pot and cook, stirring often, until they soften.
- Add the remaining flour to the onions and cook for about 2 minutes.
- Add the stock to the pot and stir to dissolve the flour and scrape any cooked bits from the bottom of the pot.
- Return the meat to the pot and add the garlic, bay leaf, thyme, and rosemary.
- Bring to a boil and then turn heat to low and cover the pot. Let cook over low heat for about 30 minutes.
- Add the potatoes and carrots and cover pot once again. Cook over low simmer for 30 minutes to 1 hour.
- Season with salt and pepper to taste and add peas.
- To serve, garnish with chopped parsley
