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Categories:
flour olive oil beef broth red wine onions cremini mushrooms tomato paste garlic thyme bay leaf salt black pepper carrot flat leaf
Viewed: 20 - Published at: a year agoIngredients
- 2 lbs boneless bottom round roast, trimmed and cut into 3/4-inch cubes
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can low sodium beef broth
- 1 cup red wine
- 1 (16 ounce) package frozen pearl onions
- 1 (10 ounce) package cremini mushrooms
- 2 tablespoons tomato paste
- 4 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb carrot, thickly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
Method
- Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
- Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.
