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Categories:
salt red pepper black pepper garlic beef roast flour vegetable oil yellow onions green bell peppers celery tomatoes beef broth red wine bay leaves tarragon basil green onions parsley
Viewed: 30 - Published at: 8 years agoIngredients
- 1 tablespoon salt
- 1 teaspoon red pepper, ground
- 12 teaspoon black pepper, freshly ground
- 12 teaspoon garlic powder
- 4 lbs boneless beef roast, about 1/4-inch thick, trimmed & cut into 2-inch pieces (or veal round steak)
- 12 cup flour
- 12 cup vegetable oil
- 3 yellow onions, chopped
- 2 green bell peppers, chopped
- 3 celery ribs, chopped
- 28 ounces tomatoes, crushed canned, with juice
- 2 cups beef broth
- 12 cup red wine
- 2 bay leaves
- 12 teaspoon tarragon, dried
- 12 teaspoon basil, dried
- 8 green onions, finely chopped (green part only)
- 3 tablespoons parsley, fresh chopped
Method
- Combine the salt, red and black pepper and garlic powder in a small bowl.
- Lay several pieces of the meat on a cutting board.
- Sprinkle with the seasoning mix and a little of the flour.
- Pound each piece of meat with a meat mallet until slightly flattened.
- Turn meat; repeat seasoning and pounding.
- Repeat with remaining meat.
- Heat the oil in a Dutch oven over medium-high heat.
- Add the meat in batches.
- Brown evenly on both sides, about 5 minutes per batch.
- Transfer to a platter.
- Add the onions, peppers and celery to the Dutch oven.
- Cook, stirring, until the vegetables are soft and golden, 10 minutes.
- Return meat to the pot.
- Add the tomatoes, broth, wine, bay leaves, tarragon and basil.
- Reduce heat to medium-low.
- Simmer, uncovered, stirring occasionally, until the meat is very tender, about 2 hours, adding water if the mixture becomes dry.
- Remove the bay leaves.
- Stir in green onions and parsley.
- Serve over grits.
