The other day I was feeling like making something, yet, let’s not kid ourselves, I was feeling a bit lazy, so I decided to go with one of my fall back dishes. Not only is it super easy, but it is quite tasty and looks very pretty to serve. It is from Family Circle magazine. The magazine recommends serving it with a celery root puree, but I LOVE LOVE LOVE mashed potatoes, so I serve mine over homemade mashed potatoes.
- 1 1/4 lbs beef chuck, cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 large carrots, peeled and cut into 1-inch pieces (I used the baby carrots because that is what I had in my fridge!)
- 8 ounces frozen pearl onions, thawed
- 2 garlic cloves, chopped
- 2 tablespoons flour
- 2 cups hearty red wine (thanks to the parents for lending me some when I ran out!)
- 1 cup low sodium beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh rosemary (I picked some out of my herb garden)
- 1 sprig fresh parsley (optional – but very pretty!)
Heat oven 350 degrees. Pat your beef dry and season beef with salt and pepper. Heat oil in a dutch oven on high. Add beef and brown on all sides (approximately 3 to 5 minutes).
Reduce the heat to medium-high, add carrots, onions and garlic. Cook for 2 minutes.
Stir in flour and cook 1 minute. Add wine, beef stock, tomato paste and rosemary and bring to a boil.
Cover, place in oven at 350 degrees for 1 1/2 hours or until meat is knife tender and sauce thickens. Serve over mashed potatoes, couscous or any starch you would like!
Enjoy! Thank you Family Circle Magazine for a wonderful and easy dish! Yum!
Until We Meet Again,