Recipe By : Susan Aaronson (PSTT79C)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Beef cubes -- chuck is fine
2 c Onions -- sliced
3 c Beef broth
1 c Dry red wine
4 Tomatoes; skinned -- chopped -OR-
28 oz Can whole tomatoes
2 c Carrot -- chunks
1 c String beans
12 Tiny new potatoes -- peeled
1 Whole bay leaf
Thyme
Basil
1 pkg Aujus gravy mix
1 pkg Frozen tiny peas
Heat a large, heavy Dutch oven (I used a LeCreuset). When hot, add
the beef cubes, searing and browning them on all sides. When browned
all over, add the onions, sauteeing until they brown a bit. All of
this searing and browning is done without any added fat or oil. After
the onions are browned, add the wine and deglaze the pan, which means
scraping up the browned bits that cling to the bottom of the pan and
mixing them in with the wine. Add the beef broth and tomatoes and mix
again. Cook on medium/high heat to the boil. Lower the flame to
maintain a slow, steady simmer and cook for 1/2 hour longer. Add the
potatoes and cook for an hour more. Add the carrots and the beans and
cook until the beef is tender. The entire cooking process should take
about 3 hours. I keep the pot semi-covered until the end when I want
to chicken the sauce. Taste and adjust seasoning with salt and pepper
and any herbs you like. Serve over rice or noodles. Sometimes I throw
a whole bay leaf, thyme and basil at the beginning of the cooking
process. Other times I add a package of au jus gravy mix to enrich
and thicken the gray. A package of frozen tiny green peas is another
addition. They add a nice color to the dish. Enjoy, Susan
