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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is really rich and tasty. It came from Looking Good Now! magazine Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon black pepper |
2 teaspoons beef bouillon granules |
1 lb round steak, trimmed of all visible fat and cut into small cubes |
1 tablespoon canola oil |
2 large onions, cut into wedges |
3 garlic cloves, chopped |
2 (14 1/2 ounce) cans stewed tomatoes |
1/2 cup red wine |
1 lb red potatoes, unpeeled, scrubbed and cut into bite-sized pieces |
4 large carrots, scrubbed and cut into 1-inch chunks |
1 teaspoon dried oregano |
1 teaspoon dried basil |
Directions:
1. Blend the flour, pepper, and bouillon granules in a plastic bag; add the meat and shake until well coated.
2. Heat the oil in a heavy 3-qt dutch oven over med-high heat and brown the meat on all sides, 3-4 minutes.
3. Reduce heat to medium and add the remaining ingredients; stir well.
4. Cover and simmer for 40 minutes.
5. Uncover, stir, and simmer gently an additional 30 minutes, stirring occasionally.
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