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Ingredients
- 7 tsp olive oil divided
- 1 1/2 cups onion chopped
- 1/2 cup carrot chopped
- 1 Tbsp garlic minced
- 1/4 cup flour
- 2 lbs boneless chuck roast trimmed and cut into cubes
- 3/4 tsp salt divided
- 1/2 tsp black pepper
- 1 cup dry red wine
- 3 3/4 cups plum tomatoes chopped
- 1 1/2 cups beef broth
- 1/2 cup water
- 2 tsp fresh oregano chopped
- 2 tsp fresh thyme chopped
- 1 bay leaf
- 8 oz mushrooms quartered
- 3/4 cup carrots sliced 1/4 inch thick
- 2 Tbsp fresh basil chopped
- 1 Tbsp parsley chopped
Ingredients
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Instructions
- Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
- Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
- Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!
Recipe Notes
Recipe adapted from Cooking Light