Ingredients
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2/3 cup flour
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1/4 teaspoon pepper
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3 lbs beef chuck, cut in -1
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1/3 cup olive oil
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1 cup coarse onions, chopped
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1 cup celery
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3 garlic cloves, crushed
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2 (21 ounce) cans condensed beef broth
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1 bay leaf
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1/4 teaspoon dried thyme leaves
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1 tablespoon parsley
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6 small potatoes, halved
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6 medium carrots, cut in large slices
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1/2 cup water or 1/2 cup beef broth
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2 small onions, quartered
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1 lb mushroom
Instructions
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.