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Categories:
beef celery ribs mushrooms yellow onions green bell peppers carrots red wine tomato soup vegetable oil garlic salt
Viewed: 28 - Published at: 3 years agoIngredients
- 1 top round beef (or bottom is traditional, but chuck and brisket can be used too)
- 4 large celery ribs
- 1 (8 -10 ounce) package mushrooms
- 2 large yellow onions, peeled and quartered
- 2 large green bell peppers
- 2 large carrots (optional)
- 1 (25 1/2 ounce) bottle red wine (DO NOT use "cooking wine")
- tomato soup
- vegetable oil
- 4 large garlic cloves, peeled
- salt & pepper, to taste
Method
- Cut the celery stalks, mushrooms, onions, green bell peppers and whole carrots (if using) into a large dice.
- Add to a large bowl, generously season with salt and pepper and toss to combine.
- Set aside.
- Next, to a large, tall pot add enough vegetable oil to coat the bottom of the pot.
- Add the whole peeled garlic cloves and heat on medium-low to medium heat, uncovered.
- Salt and pepper all sides of the meat.
- When oil is hot and garlic starts to sizzle, carefully place meat into the pot, beginning with fat-side down.
- You want to brown all sides of the meat (**BROWNING TIP: If you go to turn the meat over, and it's stuck to the bottom of the pot, that means it's not ready to be turned yet!
- When that side is done browning, it will begin to release from the bottom of the pot; then you can flip it to the next side; let the meat tell you when it's ready to be turned ).
- Each side takes approximately 2-5 minutes.
- Once browned on all sides, add the diced veggies to the pot.
- Pour the wine and a 10-1/4oz.
- can of tomato soup over the veggies, and stir to combine.
- Cover.
- Let simmer on the stove top on low heat for 3-4 hours, adding a 16 oz.
- bag of baby carrots during the last two hours of cooking.
- After cook time, remove the meat from the pot and allow it to sit at room temperature until cooled (usually several hours).
- To serve the baby carrots as a side dish, scoop them out now.
- If you have an emulsion blender (AKA hand blender), now is the time to break it out; using an emulsion blender, blend the diced veggies, wine and tomato soup directly in the pot until it's a smooth, thick gravy (if you do not have an emulsion blender, blend in a food processor in batches).
- Once the meat is cooled, slice it and add it to the gravy.
- Let meat marinate in the gravy over night (this is how it will get even juicer and more flavorful).
- The next day, reheat in the oven on a low setting until ready to serve.
- Serving Suggestion: serve with the stewed baby carrots and extra gravy over buttered egg noodles.
