Ingredients:
4 -6 tablespoons oil
1/2 cup flour
salt and pepper
2 lbs beef, cut in cubes
2 tablespoons fresh garlic, minced
1 large onions, cut lenghwise into eighths
1 teaspoon dried chili pepper flakes ( or to taste)
1/4 cup tomato paste
2 (10 ounce) cans beef broth, good quality ( or use consomme)
1 cup dry red wine (optional)
1 (28 ounce) cans diced tomatoes ( with juice)
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar (optional)
2 teaspoons dried thyme
1 large bay leaves ( or 2 small)
salt and pepper
2 tablespoons Dijon mustard (optional)
2 carrots, cut in 1 inch chunks
1/2 lb small potatoes, scrubbed and quartered
salt and pepper
Directions:
Heat the oil in a large Dutch oven or stockpot.
Season the flour with salt and pepper.
Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
Brown the beef very well on all sides, then remove to a plate.
Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
Mix well, and bring to a simmer.
Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
Add the carrots and potatoes.
Season with salt and pepper to taste.
Cook for 30 minutes more, or until veggies are tender.
Servings: 6-8
Time preparation: 30 min.
Time total: 120 min.