4 tablespoons olive oil
2 pounds beef chuck roast, cubed (optional)
1 onion, chopped
4 cloves garlic, minced
4 carrots, coarsely chopped
4 large russet potatoes, cut into quarters
3 parsnips, chopped
2 stalks celery, chopped
4 cups beef broth
2 tablespoons all-purpose flour
2 bay leaves
1/2 cup red wine
1/2 cup tomato paste
salt and pepper to taste
In a roasting pan toss carrots, potatoes and celery with 3 Tbsp. olive oil. Roast in a 375 degree oven until cooked. Meanwhile, in remaining oil, over medium-low heat, fry meat, onions and garlic. In a separate bowl, combine broth, and flour. Add to pan with bay leaves, red wine, and tomato paste. Add roasted vegetables. Bring to a boil. Reduce and simmer for a few minutes. Season to taste. Hope you like it!
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