Ingredients
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1 tablespoon olive oil
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1 cup minced onion
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3 garlic cloves (minced)
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1 cup Burgundy wine (or cooking wine)
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2 cups tomato sauce
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1 (14 ounce) can beef broth
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2 teaspoons fresh rosemary (minced)
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2 bay leaves
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pepper (to taste)
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3 -4 large carrots (chunks)
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1/2 cup celery (sliced)
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1/2 cup frozen peas (thawed)
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3 tablespoons flour
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1/4 cup cold water
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1 -2 large potato (diced)
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1 1/2 lbs boneless beef chuck (cubed)
Instructions
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.