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Categories:
chuck roast flour butter onions garlic paprika white wine vinegar tomatoes bay leaves water beef broth gold potatoes
Viewed: 36 - Published at: 2 years agoIngredients
- 1 1/2 lbs boneless chuck roast, trimmed and cut into small pieces
- 1/4 cup all-purpose flour
- 1 tablespoon butter
- 4 cups onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons paprika
- 1 tablespoon white wine vinegar
- 1 cup tomatoes, diced
- 2 bay leaves
- 1/2 cup water
- 1 (14 ounce) can reduced-fat beef broth
- 2 1/2 cups yukon gold potatoes, peeled and cubed
Method
- Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
- Add onion and garlic to pan; saute 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
- Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
- Add potatoes, lower heat, cover and simmer for 2 hours.
