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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From Jean Anderson's Falling Off the Bone Ingredients:
3 lbs boneless beef chuck, trimmed and cut into 1 1/2 inch cubes |
1 cup all purpose flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/3 cup bacon drippings |
2 large yellow onions, coarsely chopped |
2 large garlic cloves, minced |
1 tablespoon minced fresh ginger |
2 bay leaves |
1 teaspoon crumbled dried thyme |
14 1/2 ounces diced tomatoes |
1/4 cup red wine vinegar |
2 tablespoons molasses |
2 tablespoons tomato paste |
2 cups peeled baby carrots |
Directions:
1. Mix the flour with the salt and pepper. Dredge beef in seasoned flour, shake off excess and set aside.
2. Heat drippings in a large Dutch oven over moderatelly high heat. Brown dredged beef in several batches and remove to a bowl as it browns.
3. Add onions, garlic, ginger, bay leaves, and thyme to pot and saute, stirring often, until lightly browned, about 10 minutes.
4. Return beef to pot along with any accumulated juices. Add in tomatoes, vinegar, molasses, and tomato paste, and bring to a boil. Adjust heat and simmer until beef is nearly tender, about 1 1/2 hours.
5. Add carrots, cover, and simmer until beef and carrots are tender, about 30 to 45 minutes more. Discard bay leaves and add salt and pepper to taste.
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