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-----SUSAN AARONSON PSTT79C-----
3 lb Beef cubes -- chuck is fine
2 c Onions -- sliced
3 c Beef broth
1 c Dry red wine
4 Tomatoes; skinned -- chopped
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28 oz Can whole tomatoes
2 c Carrot chunks
1 c String beans
12 Tiny new potatoes -- peeled
W
Whole bay leaf
thyme
basil
1 pkg Aujus gravy mix
1 pkg Frozen tiny peas
Heat a large, heavy Dutch oven (I used a LeCreuset). When hot, add eht
beef cube s, searing and browning them on all sides. When browned all
over, add the onions , sauteeing until they brown a bit. All of this
searing and browning is done WIT HOUT ANY ADDED FAT OR OIL. After the
onions are browned, add the wine and deglaz e the pan, which means
scraping up the browned bits that cling to the bottom of the pan and
mixing them in with the wine. Add the beef broth and tomatoes and mi x
again. Cook on medium/high heat to the boil. Lower the flame to
maintain a slo w, steady simmer and cook for 1/2 hour longer. Add the
potatoes and cook for an hour more. Add the carrots and the beans and
cook until the beef is tender. The entire cooking process should take
about 3 hours. I keep the pot seim-covered un til the end when I want
to chicken the sauce. Taste and adjust seasoning with sa lt and pepper
and any herbs you like. Serve over rice or noodles. Sometimes I th row
a whole bay leaf, thyme and basil at the beginning of the c ooking
process. Other times I add a package of au jus gravy mix to enrich
and t hicken the gray. A package of frozen tiny gree peas is another
addition. They ad d a nice color to the dish. Enjoy..Susan MM format
Norma Wrenn npxr56b
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