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Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 1 x beef arm, blade or possibly rib pot roast, 4 pounds
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c. dry white wine or possibly beef broth
- 2 med onions, sliced
- 2 med tomatoes, minced (1 1/2 c.)
- 2 med yams or possibly sweet potatoes, peeled and cut into 1/4-inch slices
- 1 can (16 ounces) sliced peaches in juice, liquid removed
- 1 can (16 ounces) sliced pears in juice, liquid removed
- 1 Tbsp. cornstarch
- 2 Tbsp. cool water
Method
- 1.
- Trim fat from beef.
- 2.
- Cook beef in nonstick Dutch oven over medium heat till brown on all sides; drain.
- Sprinkle with salt and pepper.
- Add in wine, onions and tomatoes.
- Heat to boiling; reduce heat.
- Cover and simmer 3 hrs.
- 3.
- Add in yams, peaches and pears.
- Cover and simmer about 30 min or possibly till yams and meat are tender.
- 4.
- Remove beef, fruit and vegetables; keep hot.
- Skim any fat from liquid in Dutch oven.
- If necessary, add in sufficient water to liquid to measure 2 c..
- 5.
- Mix cornstarch and cool water; gradually stir into liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve with beef, fruit and vegetables.
- Garnish with minced fresh parsley if you like.
- The sweetness of the peaches and pears complements the hearty beef flavor beautifully in this easy one-dish recipe.
