3 Tbs. Olive Oil
2-1/2 lbs. beef, cubed (we used round steak)
3 garlic cloves
1 medium yellow onion, medium-diced
salt & pepper
3 Tbs. flour
3 cups red wine
8 oz. quartered white mushrooms
2 cups beef broth
3 tomatoes, cubed (we used Roma's)
2 carrots, peeled and cut on the bias diagonally
1/2 teaspoon thyme
2 fresh rosemary sprigs
1 bay leaf
Heat oil in Dutch oven type of pan. Add garlic, diced onion and beef. Sauté until beef is browned. Add flour, stirring until combined. Gradually stir in red wine and broth. Bring to a simmer. Add the tomatoes, mushrooms, carrots. Simmer on low for 1-1/2 hours (Jodie says you can also put in a 350 degree oven, covered, for 1-1/2 hours), or until the beef is tender.(She didn't suggest it, but we ended up thickening it a little with corn starch.) Remove the rosemary sprig and the bay leaf. Serve with mashed potatoes.
October 31, 2001
