Created By: Redbook
Difficutly: moderate
Time: 1 Hour
Portion: 4 servings
Ingredients:
- 1 Tbsp oil
- 1 Lb bottom round cut into 1 inch chunks
- 2 cloves garlic crushed
- 2 1/2 C beef broth
- 1 14.5 oz can stewed tomatoes
- 1/2 C dry red wine
- 1 1/2 tsp worshestershire sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/45 tsp black pepper
- 1 Lb carrots sliced
- 2 1/4 C red potatoes quartered
- 1 C onion
- 2 1/2 C mushrooms
- 1/4 C butter
- 1/4 C flour
Directions:
- Heat oil over medium heat.
- Add beef and cook about 6 minutes. Making sure to brown on all sides.
- Add garlic and cook 1 minute
- Stir in broth, tonatoes, wine and seasonings.
- Bring to a boil.
- Reduce heat to low and cover. Simmer for 30 minuites.
- Add vegetables and return to a boil over medium high heat.
- Redcude heat to low and cover. Simmer for 25 minutes until beef and vegetables are tender.
- Im a small saucepan melt butter.
- Stir in flour until smooth
- Cook 2 minutes stirring frequently then remove from heat.
- Stir mixture slowly into stew. Cook 2-3 minutes until thickened. Stirring occassionally.