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Categories:
boneless beef chuck onion garlic parsley rosemary carrots frozen peas oil stalks celery Italian plum tomatoes white wine pepper potatoes
Viewed: 45 - Published at: 3 years agoIngredients
- 1 1/2 lb. boneless beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, mashed
- 1/2 c. minced parsley
- 1 1/2 tsp. rosemary
- 2 carrots, cut up
- 1 small pkg. frozen peas
- 3 Tbsp. oil
- 2 stalks celery, diced
- 1 (28 oz.) can Italian plum tomatoes, cut up
- 1/2 c. white wine
- 1/2 tsp. pepper
- 4 potatoes, quartered
Method
- In a large heavy skillet, brown beef in hot oil.
- Remove and set aside.
- Add onion, celery, garlic and carrots to pan drippings; saute until tender.
- Return beef to pan.
- Add tomatoes, parsley, wine, rosemary, salt and pepper; bring to a boil and reduce heat.
- Cover and simmer 1 1/2 to 2 hours.
- Add potatoes the last 45 minutes of cooking.
- Add peas the last 10 to 15 minutes of cooking time.
- Serve with French bread and a hearty red wine.
