Ingredients:
1 tablespoon olive oil
1 1/2 lbs boneless beef chuck ( cubed)
1 cup minced onions (optional)
3 garlic cloves ( minced)
1 cup Burgundy wine ( or cooking wine)
2 cups tomato sauce
1 (14 ounce) cans beef broth
2 teaspoons fresh rosemary ( minced)
2 bay leaves
pepper ( to taste)
3 -4 large carrots ( chunks)
1/2 cup celery ( sliced)
1/2 cup frozen peas ( thawed)
1 -2 large potatoes ( diced)
3 tablespoons flour
1/4 cup cold water
Directions:
Heat oil in large pan over med-high heat.
Add beef and saute for five minutes, browning on both sides.
Remove meat from pan.
Add onion and garlic.
Saute five minutes.
Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
Bring to a boil.
Add beef and simmer 1 hour.
Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
Add the flour and water and cook five more minutes.
Servings: 6
Time preparation: 10 min.
Time total: 130 min.