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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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delicious and easy to prepare Ingredients:
3 lbs. extra lean beef, cut in cubes |
1 3/4 cups dry red wine |
2 tablespoons olive oil |
2 teaspoons salt |
1/4 teaspoon freshly ground pepper |
1/2 teaspoon thyme |
3 cloves garlic, mashed |
2 cups thinly sliced onions |
2 cups thinly sliced carrots |
2 1/2 cups peeled seeded diced fresh tomatoes or canned tomatoes |
1 1/2 cups sliced fresh mushrooms |
1 cups beef stock |
Directions:
1. Combine the beef, red wine, olive oil, salt, pepper, thyme,
2. garlic, sliced onions, sliced carrots, and diced tomatoes in
3. a large non-reactive bowl. Cover and marinate in the refrigerator
4. a minimum of 6 hours, preferably overnight.
5. Preheat the oven to 350 degrees.
6. Transfer the contents of the bowl to a casserole or Dutch oven.
7. Add the sliced mushrooms. Stir to combine the mushrooms with
8. the beef-vegetable mixture.
9. Add enough stock to almost cover the contents of the casserole.
10. Bring to a simmer on the top of the stove. When the contents
11. comes to the point of simmering, cover the casserole and transfer
12. to the oven.
13. Continue cooking for 3-4 hours until the meat pierces easily
14. with a fork. (If necessary reduce the setting of the oven to
15. 325 if the liquid in the casserole bubbles too vigorously.)
16. Serve with boiled potatoes or noodles.
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