Braised Italian-Style Beef |
|
 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
This is a big favourite at my house. Because it is prepared on the stovetop, it can be served all year round. It is delicious served with mashed potatoes or egg noodles. Ingredients:
3 lbs boneless beef blade roast |
2 garlic cloves, slivered |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon all-purpose flour |
2 tablespoons vegetable oil |
2 onions, coarsely chopped |
3 carrots, coarsely chopped |
1 stalk celery, chopped |
1 teaspoon dried thyme |
1 bay leaf |
1 cup beef stock |
1 cup chopped drained canned tomato |
1 tablespoon chopped fresh parsley |
1 teaspoon dried oregano |
1 teaspoon dried basil |
Directions:
1. With a sharp knife, make small cuts in the beef; insert a garlic sliver in each.
2. Rub the meat with salt and pepper; sprinkle with flour.
3. In a deep heavy saucepan or Dutch oven, heat the oil over high heat; sear the meat for about 7 minutes or until browned all over.
4. Add the onions, carrots, celery, thyme, bay leaf and stock.
5. Cover tightly and simmer over low heat for 1-1/2 hours, turning the beef occasionally.
6. Stir in the tomatoes, parsley, oregano and basil; simmer for 45 to 50 minutes or until the beef is tender.
7. Discard the bay leaf.
8. Slice and serve with the vegetables and sauce.
|
|