From Good Housekeeping Great American Classics Cookbook
2 1/2 pounds beef chuck, trimmed and cut into 2" pieces
1 tsp salt
1/4 tsp ground black pepper
4 tsp vegetable oil
1 Tbsp butter or margarine
1 large onion, chopped
1 stalk celery, chopped
2 garlic cloves, finely chopped
1/2 tsp dried thyme
2 Tbsp all-purpose flour
2 C chicken broth
1 Tbsp tomato paste
1 bay leaf
4 large carrots, peeled and cut into 2" pieces
1 pound all-purpose potatoes, peeled and cut into 2" pieces
1 Tbsp chopped fresh parsley
Preheat oven to 375. Pat beef dry with paper towels. In bowl, toss beef with 1/2 tsp salt and pepper.
In nonreactive 5qt dutch oven, heat 2 teaspoons oil over medium-high heat. Add half of beef; cook until well browned, about 5 minutes, using slotted spoon to transfer meat to bowl as it is browned. Repeat with remaining beef, adding 2 teaspoons oil if necessary.
Reduce heat to medium; add butter and heat until melted. Add onion, celery, garlic, thyme, and remaining 1/2 teaspoon salt. Cook until onions and celery are tender, about 5 minutes. Stir in flour; cook 1 minute. Stir in broth, tomato paste, and bay leaf; cook, stirring until browned bits are loosened from bottom of pot.
Return beef to Dutch oven; heat to boiling. Cover tightly and bake 1 hour. Stir in carrots and potatoes; cover and bake until meat and vegetables are fork-tender, about 1 hour. Sprinkle with parsley.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment