Groundhog Day is this week.
This is perfect whether the groundhog sees his shadow or not.
1 - 1 1/2 lb. Beef chuck, cut into chunks
6 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes chopped
3 carrots chopped
4 - 6 T. oil, divided
2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
6 c. low sodium beef broth
1 medium onion chopped
2 medium potatoes chopped
3 carrots chopped
4 - 6 T. oil, divided
2 cloves garlic chopped, crushed
1/8 - 1/4 c. flour
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
In a bowl combine beef, flour, half of salt and pepper.
Toss to coat beef.
Heat soup pot to medium high heat.
Lower heat to medium, add half of oil.
Add meat and cook for 8 - 10 minutes to brown.
Turn beef over to brown evenly.
While beef is cooking, peel, rinse, chop onion and garlic.
Rinse and chop potatoes.
Rinse, remove ends of carrots.
Drain off excess fat if needed.
Deglaze pan with some of the broth. Cook for 8 - 10 minutes more. Transfer beef to a clean bowl.
Add more oil to pot. Add vegetables, parsley, garlic, rest of salt, and pepper to pot.
Cook for 6 - 10 minutes or until done. Stir occasionally.
Return beef to pot, add rest of broth broth and bay leaf.
Cover and cook for 1 - 2 hr. or until done stirring occasionally.
Serves 6.
This post first appeared on Cooking With Heideâ„¢/Cooking With Heidiâ„¢, please read the originial post: here
