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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fork-tender and richly flavored. Ingredients:
1 1/2 pounds boneless chuck, cubed |
2 tablespoons oil |
2 baking potatoes, chopped into 1/2-inch cubes |
2 onions, peeled and chopped |
4 carrots, chopped |
1 turnip, chopped |
3 tablespoons all-purpose flour |
1 cup beef broth |
1 cup burgundy wine or beef broth |
3 bay leaves |
1 teaspoon fresh basil, chopped |
1 (14 1/2-oz.) can chopped tomatoes |
Directions:
1. Brown beef in oil in a large stew pot. Add all vegetables, except tomatoes, and saute over medium-low heat for 5 minutes.
2. Sprinkle flour over meat and vegetables and stir to coat. Add broth, wine or broth, seasonings and tomatoes. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.
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