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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This is one of my family favorite mistakes. I grabbed a bottle of passover wine instead of burgundy and thought I had used garlic and later discovered it was ginger.... Ingredients:
2 lbs lean beef |
2 cups celery |
2 cups red potatoes |
2 cups carrots |
2 cups green beans |
1/2 lb mushroom |
1 cup red onion |
1 teaspoon ginger |
1 1/2 teaspoons garlic |
1/2 teaspoon tarragon |
1/2 teaspoon thyme |
1 teaspoon parsley |
4 cups low sodium beef broth |
6 ounces low-sodium tomato paste |
1/2 cup flour |
1/2 teaspoon black pepper |
3 tablespoons olive oil |
2 cups passover wine |
12 fresh tomatoes |
Directions:
1. Combine flour and pepper; coat beef cubes.
2. Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
3. Sauté onion, celery and garlic until tender.
4. Return beef to pan.
5. Add beef broth, wine 12 chopped tomatoes, tomato paste and spices.
6. Bring to a boil, stirring occasionally.
7. Reduce to simmer, cover and continue cooking for 1-3/4 hours.
8. Chop and add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
9. Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
10. Simmer until thick.
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