Ingredients
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4 -6 tablespoons oil
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1/2 cup flour
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salt and pepper
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2 lbs beef, cut in cubes
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2 tablespoons fresh garlic, minced
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1 large onion, cut lenghwise into eighths
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1 teaspoon dried chili pepper flakes (or to taste)
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1/4 cup tomato paste
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2 (10 ounce) cans beef broth, good quality (or use consomme)
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1 cup dry red wine
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1 (28 ounce) can diced tomatoes (with juice)
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3 tablespoons Worcestershire sauce
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1 tablespoon balsamic vinegar
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2 teaspoons dried thyme
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1 large bay leaf (or 2 small)
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salt and pepper
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2 tablespoons Dijon mustard
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2 carrots, cut in 1 inch chunks
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1/2 lb small potato, scrubbed and quartered
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salt and pepper
Instructions
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.