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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This recipe is perfect for days at home when you want a hearty supper but don't want to spend the afternoon cooking. You simply toss all the ingredients into a large casserole dish or dutch oven just after lunch time. There's no browning involved. By about 4:00 p.m. your kitchen will greet you with wonderful slow-brasing aromas. Ingredients:
2 lbs boneless lean beef, cut into 1-1/2-inch cubes |
1/4 cup flour |
1/2 teaspoon dried thyme |
1/2 teaspoon marjoram |
1/2 teaspoon crumbled rosemary |
1/2 teaspoon salt |
1/2 teaspoon paprika |
black pepper, as much as you like |
1 (28 ounce) canned tomatoes, with liquid |
8 large carrots, peeled and cut into thick slices |
4 medium potatoes, scrubbed and cut in chunks |
1 large onion, cut in chunks |
1 bay leaf |
1 small rutabagas or 1 small turnip, cut in chunks |
fresh green beans, cut in pieces |
Directions:
1. Trim any fat from meat cubes; set aside. Mix flour and seasonings together in a bag, put the meat in the bag too and shake to coat meat with the flour mixture. Place coated meat and all remaining ingredients in a 3-4 quart casserole or dutch oven and mix.
2. (TRUST ME - there will be enough liquid - do NOT add more than the canned tomatoes!).
3. Cover and bake at 275 degrees for 4 hours or until meat is very tender. This recipe makes four very LARGE servings (or smaller with leftovers) and is a great company recipe especially for those who can't cook or are pressed for time. Turn on or pre-set your oven to come on at 2:00 and you will be serving at 6:00. Serve with crusty bread or rolls, a green salad and a good bottle of wine. So easy and so delicious! Bon appetite!
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