Ingredients
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2 -2 1/2 lbs lean beef, cut into cubes
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2 tablespoons light olive oil
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2 tablespoons butter (or margarine)
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1 onion, finely chopped
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1/4 cup flour
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1 bay leaf
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2 teaspoons chopped fresh thyme (or 1 tsp dried)
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4 cups beef stock
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salt & pepper
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1/4 cup red wine (recommended!)
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6 -8 carrots, coarsely chopped
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6 -8 potatoes, coarsely chopped
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1 (28 ounce) can Italian tomatoes, drained & chopped
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1/4 cup chopped fresh Italian parsley
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6 -8 small onions, coarsely chopped
Instructions
- Pat meat dry with a paper towel.
- Heat oil & butter together in a large heavy saucepan.
- Add meat & cook, stirring constantly, until browned all over.
- Remove from pot, cover & set aside.
- To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
- Add a little more butter, if necessary.
- Stir in flour & cook, stirring, until mixture is golden.
- Return meat to pot.
- Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
- Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
- Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
- Taste & adjust seasoning, if necessary.
- Sprinkle with parsley.