๐—–๐—น๐—ฎ๐˜€๐˜€๐—ถ๐—ฐ ๐—ฃ๐—ผ๐˜ ๐—ฅ๐—ผ๐—ฎ๐˜€๐˜

๐—–๐—น๐—ฎ๐˜€๐˜€๐—ถ๐—ฐ ๐—ฃ๐—ผ๐˜ ๐—ฅ๐—ผ๐—ฎ๐˜€๐˜

INGRร‰DIENTS :

3 lb chuck roast, shoulder cut

table salt and black pepper, to taste

2 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced or pressed

1 tbsp tomato paste

2 tbsp all-purpose flour, cassava flour

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1/2 cup red wine

2 cups beef broth

2 lb small yellow potatoes

1 lb carrots, chunks

2 bay leaves

fresh parsley or cilantro

fresh thyme

INSTRUCTIONS :

Begin by sprinkling the meat with salt and pepper on all sides.

Heat the oil in a dutch oven or a large pot. To seal in moisture and flavor, brown the roast on all sides [approximately 15 minutes]. Place on a plate to cool.

Add onions and garlic to the remaining fat in the saucepan and cook until onions are transparent [approximately 2-3 minutes]. Then add the tomato paste, followed by the flour. The flour will absorb all of the oil/moisture at this stage. Add the wine, whisk it in, and let it decrease for 1-2 minutes. Add beef broth, bay leaves, and a couple sprigs of fresh thyme.

Reintroduce the beef to the pot. Carrots and potatoes should be placed around the steak in the stew. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.

ENJOY !!!!

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