| Ingredients: 2 Pound(s) beef chuck roast 1 mushroom, portabello 2 onion, white 3 Clove(s) minced garlic 1 Tablespoon(s) fresh thyme 3 Tablespoon(s) flour 1 Tablespoon(s) tomato paste 1 1/2 Cup(s) wine, red 2 Cup(s) beef, broth 2 Cup(s) chicken broth 2 bay leaves 1/2 Pound(s) chopped parsnip 4 chopped carrot 12 Ounce(s) chopped potato, red 1/2 Pound(s) kale 1/2 Cup(s) peas, frozen 1/4 Cup(s) minced parsley |
Directions:
Cut the beef into 1.5 inch cubes, removing large bits of fat. The beef will shrink as it cooks. Pat dry. Season with salt and pepper. Brown the beef in a pot in two batches with oil over medium high heat. About 5 to 10 minutes for each batch. Wash and cut the mushroom. Put it in the pot over medium heat and cover for about 5 to 10 minutes. Remove the woody stem from the kale and chop into pieces. Cut into 1 inch strips and then wash. Cut the parsnip into 1 inch pieces. Remove cover from the mushroom and let brown for 5 to 10 minutes. Add more oil and onions. Cook for 5 to 7 minutes, until the onions soften. Add garlic, thyme. Cook for 30 seconds to bloom the garlic and thyme. Add flour. Add tomato paste. Add the wine slowly and deglaze the pan. Add the beef and chicken broth. Add bay leaves. Add browned beef. Cover and cook in a 300 degree oven for an hour and a half. Add the chopped parsnips, carrots, potatoes. Cover and cook in 300 degree oven for another hour. Add the kale and stir. Cover and cook another 10 minutes. Remove bay leaves. Add frozen peas and parsley. Let rest for 5 minutes. Serve with crusty bread. |