Recipe

A A A

• 2 lbs chuck, cut in to cubes
• 1 tsp pepper
• 1/4 cup all-purpose flour
• 1/4 cup corn oil
• 1 large onion
• 3 medium carrots, thinly sliced
• 1 cup red wine , perferably zinfandel
• 12 cups beef stock
• 1 bay leaf
• salt
• 1 tsp thyme

• 1 sprinkle meat cubes with pepper. lightly dredge them in the flour.
• 2 in a large pan bown meat on all side,in two batches in oil.
• 3 drain off all but 1 TP of oil. then saute' the carrot,onions over 'mod' heat until slightly tender.
• 4 add meat back to pan, and the wine,stock,bay leaf and thyme.bring to boil.
• 5 reduce heat to low, cover and simmer until meat is tender about 2 hours season with salt and additional pepper to taste - enjoy!