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Categories:
beef tenderloin onions carrots tomatoes potatoes garlic olive oil whole wheat flour basil oregano low-fat chicken broth light beer
Viewed: 59 - Published at: 5 years agoIngredients
- 1 12 lbs beef tenderloin
- 2 cups onions
- 2 cups carrots
- 1 (10 ounce) can whole tomatoes
- 1 (10 ounce) can small whole potatoes
- 5 garlic cloves
- 4 tablespoons olive oil
- 12 cup whole wheat flour
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup low-fat chicken broth
- 1 cup light beer
Method
- Cut beef in small cubes, place whole wheat flour, salt, pepper, oregano and basil in a large plastic container with a tight fitting lid.
- Shake contents so they mix.
- add cubed meat and shake until it is coated.
- Meanwhile in a large dutch oven heat oil and saute the garlic until soft.
- Add remaining vegetables except canned potatoes and cook 5 minutes longer.
- Add to cooking vegetables cookuntil meat is tender.
- You will notice the mixtures is getting sticky.
- This is caused by flour seasoning on meat.
- Add chicken stock and light beer.
- Bring to boil and reduce heat to a simmer.
- Add canned drained potatoes.
- Don't be tempted to substiture regular potaotoes they get to mushy.
- Cook over low heat another 30 minutes.
